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?
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.
Japanese Mayo Recipe from Chefs Armoury
Makes: 2 cups homemade mayonnaise
Preparation time: 5 minutes
Equipment: Stick (immersion) blender
- 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
- Place the egg yolks into a cylindrical container which is big enough to hold 1L and a stick blender.
- In a little bowl mix ½ of the vinegar, yuzu juice, sea salt, Japanese mustard, dashi powder and sugar. This is your vinegar solution.
- Add the vinegar solution to the egg yolks and mix well with a stick blender.
- 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.
- 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.
Your Japanese homemade mayonnaise will keep for 1-2 weeks depending on the freshness of the eggs and your fridge.
- Put in the fridge for at least an hour to let the flavour develop
- For best flavour choose free range organic eggs
What do you like eating with Japanese mayo?