I never settle for flat mayo when this silky, tangy Japanese-style version comes out so rich, glossy, and Kewpie-like. One spoonful and store-bought mayo suddenly has serious competition.
I’m obsessed with homemade Japanese mayo because it hits totally different from the regular jarred stuff. It’s richer, silkier, and has that tangy little punch that makes fries, egg sandwiches, sushi bowls, and chicken katsu taste ridiculously good.
I love how the egg yolks give it that deep, creamy body, while rice vinegar keeps it sharp instead of heavy. And yes, it tastes like the Kewpie-style mayo I always want to squeeze on everything.
But fresher. Cleaner.
More addictive. The kind of sauce I “taste test” three times before it even reaches the plate.
No shame. Just really good mayo.
Ingredients
- Egg yolks make it rich, thick, and glossy, like the real Kewpie vibe.
- Neutral oil keeps it smooth without stealing the spotlight from the tangy bits.
- Rice vinegar brings that clean, gentle tang you’ll totally notice.
- Lemon juice adds a bright little kick, so it doesn’t taste flat.
- Sugar softens the sharp edges and makes the mayo taste rounder.
- Fine salt wakes everything up, because bland mayo is honestly sad.
- Soy sauce adds savory depth, basically that tiny “why’s this so good?” moment.
- Plus, these simple ingredients make it feel homemade but still super close.
Ingredient Quantities
- 2 large egg yolks, room temperature
- 1 cup (240 ml) neutral oil such as canola or vegetable oil
- 1 tablespoon rice vinegar
- 1 teaspoon lemon juice
- 1 teaspoon granulated sugar
- 3/4 teaspoon fine salt
- 1/2 teaspoon soy sauce
How to Make this
1. Bring egg yolks to room temperature for about 20 minutes or use pasteurized yolks for safety.
2. In a medium bowl, whisk the yolks until smooth and slightly frothy.
3. Combine rice vinegar, lemon juice, sugar, salt, and soy sauce in a small bowl and stir until sugar and salt dissolve.
4. Begin adding oil drop by drop to the yolks while whisking vigorously to start the emulsion.
5. Once the mixture thickens and comes together, continue adding the oil in a very thin steady stream while whisking constantly until about three quarters of the oil is incorporated.
6. Stir in the vinegar and seasoning mixture gradually while whisking to maintain a stable emulsion.
7. Add the remaining oil slowly while whisking until the mayo is thick, glossy, and reaches desired consistency.
8. Taste and adjust seasoning with extra salt, sugar, or vinegar if needed.
9. Transfer to a clean jar, seal, and refrigerate. Use within one week if using fresh yolks or follow package guidance for pasteurized yolks.
Equipment Needed
1. Medium mixing bowl
2. Small bowl for vinegar and seasoning
3. Whisk (balloon or sturdy)
4. Measuring cups and spoons
5. Liquid measuring cup with a pour spout or a squeeze bottle for the oil
6. Rubber spatula or spoon for scraping
7. Clean jar with tight-fitting lid for storage
8. Kitchen towel to stabilize bowls and wipe spills
FAQ
Homemade Japanese Mayo Like Kewpie Mayonnaise Recipe Substitutions and Variations
- Egg yolks: use 2 pasteurized whole eggs (room temp) for safety, or 3 tablespoons pasteurized liquid egg yolks to keep the richer yolk texture
- Neutral oil: swap for light olive oil, grapeseed oil, or avocado oil for a mild, nonbitter flavor
- Rice vinegar: substitute with apple cider vinegar or white wine vinegar at same amount
- Soy sauce: use tamari for gluten free, or reduced sodium soy sauce; for extra umami try a few drops of fish sauce in place of half the soy sauce
Pro Tips
1. Make sure the yolks are truly at room temperature before you start. Warm yolks emulsify more easily, so if your kitchen is cold, set them in a bowl of warm water for a few minutes rather than rushing the process.
2. Start ultra-slow and steady when adding oil. If the emulsion looks shaky, stop adding oil and whisk like mad until it comes back together, then resume with a thinner stream. Patience here saves you from a broken mayo.
3. If the mayo does break, rescue it by whisking a new room temperature yolk in a clean bowl and slowly whisking the broken mayo into it. The fresh yolk provides a stable base to re-form the emulsion.
4. Adjust texture and flavor at the end, not the start. Thin with a touch of warm water or more vinegar for tang, and brighten with a little extra lemon or soy sauce. Store in a clean jar in the fridge and use within a week when using fresh yolks.
Homemade Japanese Mayo Like Kewpie Mayonnaise Recipe
I never settle for flat mayo when this silky, tangy Japanese-style version comes out so rich, glossy, and Kewpie-like. One spoonful and store-bought mayo suddenly has serious competition.
8
servings
255
kcal
Equipment: 1. Medium mixing bowl
2. Small bowl for vinegar and seasoning
3. Whisk (balloon or sturdy)
4. Measuring cups and spoons
5. Liquid measuring cup with a pour spout or a squeeze bottle for the oil
6. Rubber spatula or spoon for scraping
7. Clean jar with tight-fitting lid for storage
8. Kitchen towel to stabilize bowls and wipe spills
Ingredients
2 large egg yolks, room temperature
1 cup (240 ml) neutral oil such as canola or vegetable oil
1 tablespoon rice vinegar
1 teaspoon lemon juice
1 teaspoon granulated sugar
3/4 teaspoon fine salt
1/2 teaspoon soy sauce
Directions
- Bring egg yolks to room temperature for about 20 minutes or use pasteurized yolks for safety.
- In a medium bowl, whisk the yolks until smooth and slightly frothy.
- Combine rice vinegar, lemon juice, sugar, salt, and soy sauce in a small bowl and stir until sugar and salt dissolve.
- Begin adding oil drop by drop to the yolks while whisking vigorously to start the emulsion.
- Once the mixture thickens and comes together, continue adding the oil in a very thin steady stream while whisking constantly until about three quarters of the oil is incorporated.
- Stir in the vinegar and seasoning mixture gradually while whisking to maintain a stable emulsion.
- Add the remaining oil slowly while whisking until the mayo is thick, glossy, and reaches desired consistency.
- Taste and adjust seasoning with extra salt, sugar, or vinegar if needed.
- Transfer to a clean jar, seal, and refrigerate. Use within one week if using fresh yolks or follow package guidance for pasteurized yolks.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 37g
- Total number of serves: 8
- Calories: 255kcal
- Fat: 31.1g
- Saturated Fat: 2.48g
- Trans Fat: 0g
- Polyunsaturated: 8.59g
- Monounsaturated: 19.63g
- Cholesterol: 46mg
- Sodium: 251mg
- Potassium: 9mg
- Carbohydrates: 0.5g
- Fiber: 0g
- Sugar: 0.5g
- Protein: 0.68g
- Vitamin A: 61IU
- Vitamin C: 0.1mg
- Calcium: 3mg
- Iron: 0.1mg
