Egg – Our recipe uses a whole egg at room temperature. American readers should make sure to use a pasteurised egg (this is not usually an issue in Australia). Read up on how to pasteurise an egg at home if you need. Sub with two egg yolks for a more traditional Kewpie. In a small saucepan over high heat, bring the cider vinegar and dashi, if using, to a simmer (if you aren't using dashi, just simmer the vinegar). Cook, adjusting the heat to keep it simmering, not boiling, for 3 to 5 minutes, until reduced to about 1 tablespoon.

There’s a reason Kewpie is used to accentuate Japanese dishes like egg salad, rice bowls, ramen, poke and okonomiyaki. It has a creamier, richer, slightly sweeter flavor with more umami than the jars of Best Foods or Hellmann’s Americans are accustomed to. Kewpie gets that flavor from egg yolks instead of whole eggs and rice vinegar rather than white vinegar. What does Japanese mayo taste like? I do keep both types of mayonnaise in my house, but I use Kewpie the most. Kewpie mayo vs regular mayo Did you know that there are actually two kinds of Kewpie mayo? There are the ones that are produced in Japan and imported and there are ones that are made right in the United States in California. The main difference between the two formulas is MSG. The American Kewpie mayo instead leans on yeast extract (kind of like nutritional yeast) to add umami. Not sure about adding mustard? It’s not included just for the taste but also to further stabilize the emulsion as it contains small amounts of lecithin. 4. Add dashi powder for umami flavorEditor’s Tip: You’ll need some elbow grease here, but it’s not like making whipped cream, which can take quite a few minutes of vigorous whisking. This mayo takes just a few thorough beats to properly emulsify. Step 2: Whisk in neutral oil Yum yum sauce is the famous Japanese steakhouse sauce. It actually became famous in Japanese restaurants and hibachi grills in the United States and is not really found in Japan. Kewpie mayonnaise is Japan’s favorite mayonnaise and salad dressing brand. Invented in 1924, it’s pretty much ubiquitous in every Japanese kitchen. It’s rich, yet light, and incredibly delicious. Kewpie mayonnaise is so beloved in Japan that they even have specialty Kewpie mayo cafes to celebrate all things Kewpie. There’s even a Kewpie mayo terrace slash museum where you can learn all about Kewpie, get samples, and make your own! Molecules in cold egg yolks get separated easily, which makes them less ideal for mixing. 3. Use mustard

Kewpie mayo includes monosodium glutamate (MSG), which gives an umami flavor. Since I don’t keep a bag of MSG brand Ajinomoto at home, I add dashi powder (MSG-free) instead to give a similar umami flavor. The umami from kombu and Katsuobushi in the dashi powder works in the mayonnaise. 5.Gently pour in the oil in a thin, steady stream Texture– We love the whippy texture of homemade Japanese mayo! It gets even better after an hour or two in the fridge. The main ingredients are mayonnaise and tomato paste, but you’ll also need a few pantry staples seasonings to complete this tasty and tangy sauce. Homemade Yum Yum Sauce Ingredients Serve immediately or, to create a slightly more set texture, cover the mayonnaise or transfer to a squeeze bottle and chill. You can keep Japanese mayonnaise in the refrigerator for up to a week. Tips for Making Japanese Mayonnaise What is the best type of oil to use for Japanese mayonnaise?So what differentiates Japanese mayo, even in its humbler homemade incarnation? It uses only egg yolks as opposed to whole eggs (which commercial American mayo uses). The oil is a neutral-flavored one, such as canola—never olive oil like you might use for aioli. And instead of lemon juice for tang, it relies on vinegar. It’s a little sweet, too, but never as cloying as Miracle Whip. Try my homemade mayo if you can’t find it or prefer to make your own! 7 Important Tips Before Making Japanese Mayonnaise

If you do want to substitute tomato paste, you can use ketchup or sweet chili sauce but make sure to omit the sugar or it will be too sweet. Want more Asian inspired recipes? Give my Air Fryer Miso Glazed Chilean Sea Bass a try. I promise it does not disappoint! There’s nothing better than Yum Yum Hibachi Sauce The key to making delicious mayonnaise is how small you make the oil molecules. Store-bought mayonnaise may taste better and lighter because household blender/mixer/food processor is not as powerful as commercial ones.Emulsifying is done by slowly adding one ingredient to another while mixing rapidly. This disperses and suspends tiny droplets of one liquid through another. Proteins and lecithin in the egg yolk serve as emulsifiers. Neutral oils work best. I recommend grapeseed, canola, safflower or vegetable oil as they’re light and don’t contribute too much to the flavor. I don’t recommend olive oil or coconut oil as they won’t emulsify properly. You also need to be careful to stream in the oil slowly, not dump it in at once, which can cause a split mayo. Here’s more on the different types of cooking oil. How do you store Japanese mayonnaise? Rich in texture and eggy flavor, this umami-bomb of a condiment is more than just your everyday mayonnaise–Kewpie has a fairly large following around the world and it’s no surprise because it is delicious! Learn more about this Japanese favorite, how to use it, and even how to make a homemade version at home if you can’t find it. Kewpie mayo history Kewpie mayonnaise is actually slightly fattier in content than regular mayonnaise (if you are comparing it with Hellman’s mayonnaise) and has more cholesterol than traditional mayonnaise so make sure to eat this tasty condiment sparingly. Kenko mayo vs Kewpie Mirin–A sweet rice wine for cooking. You can sometimes find it in regular supermarkets, otherwise head to your nearest Asian grocer or online. Sub with 1 tsp sugar if you need.