Kewpie Mayo Lovers Guide to Homemade Mayonnaise

Japanese mayo, homemade mayonnaise

Making Japanese Mayo

Food fantasies about Japanese mayo?

Kewpie – the number one brand of mayonnaise in Japan with die hard fans all around the world – Are you one of them?

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What makes Japanese mayo different?

Japanese mayo has a rich creamy texture with a higher egg ratio than western mayonnaise. It also tends to suit Japanese flavours more because it’s made with rice vinegar and has an umami characteristic not present in western mayo.

Chef’s Armoury have created a homemade Japanese mayonnaise recipe from all natural ingredients and no MSG that will have you bathing in the stuff.

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Japanese Mayo Recipe from Chefs Armoury

Makes: 2 cups homemade mayonnaise
Preparation time: 5 minutes
Equipment: Stick (immersion) blender

homemade mayonnaise - making

Starting to emulsify the oil and egg mixture

Ingredients

  • 1 cup non GMO canola oil or rice bran oil
  • 2 eggs yolks (60gm eggs), the fresher the better
  • 2 tbsp rice vinegar
  • 2 tsp yuzu juice
  • ½ tsp sea salt
  • ½ tsp hot Japanese mustard
  • 1/2 tsp dashi powder
  • 1 tbsp sugar
  • 50ml hot water

Method

  1. Place the egg yolks into a cylindrical container which is big enough to hold 1L and a stick blender.
  2. In a little bowl mix ½ of the vinegar, yuzu juice, sea salt, Japanese mustard, dashi powder and sugar. This is your vinegar solution.
  3. Add the vinegar solution to the egg yolks and mix well with a stick blender.
  4. Place the oil in a pouring jug, put the stick blender on slow and trickle in the oil. You will need to continuously move the stick around so no oil is missed.
  5. Once all the oil is emulsified, stir in the remaining rice vinegar. Add in the hot water a little at a time and rigorously stir until you achieve the right consistency.
japanese Mayo

Homemade mayonnaise - Chefs Armoury recipe

Your Japanese homemade mayonnaise will keep for 1-2 weeks depending on the freshness of the eggs and your fridge.

Chefs Tips

  • Put in the fridge for at least an hour to let the flavour develop
  • For best flavour choose free range organic eggs

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What do you like eating with Japanese mayo?

25 Responses to Kewpie Mayo Lovers Guide to Homemade Mayonnaise

  1. Kewpie says:

    Ella was just asking me why kewpie Mayo is different from western mayo! You read her mind! I love kewpie!

  2. [...] This post was mentioned on Twitter by Chefs Armoury, Dex. Dex said: need i say more? kewpie is the best…RT @ChefsArmoury: Make your own Kewpie style mayo http://bit.ly/d3mHte [...]

  3. kerrie mcgovan says:

    Oooh, thanks!

  4. [...] tomato jelly. The sweet tomato is an intense burst of umami, accompanied with Chef’s Armoury own recipe of Japanese style Kewpie mayo which is an infusion of dashi powder, yuzu juice and rice vinegar for [...]

  5. Angela says:

    ½ tsp hot Japanese mustard

    do you mean wasabi?

    HaHa thank you =)

  6. Steph says:

    Hi Angela, no definately mustard, but I know what you mean!

  7. onanong says:

    I love Kewpie mayo too
    Thank a million chef!
    onanong

  8. thorgdave says:

    thanks, i’ll try your recipe…..

  9. indy says:

    Ive got kewpie in suva, fiji islands from my jepanese friend. he brought from China shops. delicious mayo !!!..I’ll try it but i cant find dashi powder, can i change this with other herbs? what do u thinks..
    tx

  10. admin says:

    perhaps try some sort of stock cubes if you can’t find dashi powder

  11. Jay says:

    Not sure why it says to add hot water and vinegar at the end. Totally ruined the consistency.

  12. Rob says:

    Amazing love it added a little cilantro one batch and another ginger garlic sriachi sauce carrot and blended in yum

  13. admin says:

    Hi Jay, before adding the vinegar and water the mixture needs to be very thick. The reason for adding the hot water and vinegar is to thin the mixture to the perfect consistency.

    As all eggs and oil are different you may not need to add as much water/vinegar hence best to add a little at a time.

    Thanks for the note.

  14. Corrie says:

    Oh wow thank you for the DIY ‘QP’ mayo recipe. I use kewpie mixed with chillie sauce, garlic and sugar, spoon onto pre cooked mussels or raw oysters and pop under the grill until bubbly and caramelized. Will def give this recipe a go! :-)

  15. Alex says:

    This taste quite similar to the japanese mayo!
    Thank you!!!

  16. ken says:

    So Japanese hot mustard isn’t wasabi, then what is it, and more important what substitutes for it?

  17. Steph says:

    Hi Ken,

    True wasabi is wasabia japonica. Mustard is completely different. For substitutes if you visit your local Japanese/Asian supermarket you should be able to find something reminiscent which is actually based on horseradish. Alternatively if you’re in Australia, we sell real wasabi online in our japanese grocery section.

  18. James Qin says:

    Thx a million for the recipe,

    This’ll go well with my special Okonomiyaki recipe, and knowing the Kewpi it’s going to be great.

    PS: In response to Indy: if they don’t know Dashi fish stock, maybe you want to ask for Miso soup stock.
    The Dashi Fish stock actually is made of bonito fish flakes, concentrated for various Japanese soup base, of which among others Miso soup. Hope this’ll help a bit.

    Regards,

    James

  19. Kiveton says:

    Fantastic tasting recipe Hudson, and really has the Japanese umami going on. I added about 1.5 tbsp of soy lecithin granules to help emulsification and stabilize the final mixture. This also seems to make the taste creamier and adds to the mouth feel.

    Thanks for making my okonomiyaki very oishii.

  20. bob says:

    WOW! Had not heard of Kew-Pie Mayo before today. Have all ingredients except dashi (improvised on it) on hand, so tried to make it. I’ll never make any other mayo again. The vinegar and water at the end was needed. THANKS

  21. Tania says:

    Question the Kewpie you buy in the store has MSG in it do we need to get that and add it just wondering?

  22. Tania says:

    Also do you want the liquid mustard or powdered?

  23. Russell Gee says:

    Hi There,
    I would suggest having all of your ingredients refrigerated. Including the water. The emulsion created is shear thinning (meaning the stick blender will make it thinner) After the final stage of mixing with vinegar and cold water try a short mixing time with the stick blender to give you the consistency you want. All ingredients being equal temp (4deg) before processing your final temp should be between 6-8deg and should hold its consistency well after refrigerating.

  24. Steph says:

    Liquid mustard

  25. Steph says:

    Some dashi powder has MSG but there are other non-MSG varieties that also provide the umami kick

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