Japanese Mayonnaise Recipe

So, I recently found myself diving into the world of DIY culinary adventures and stumbled upon the secret to making the creamiest Japanese mayonnaise imaginable. Let me tell you, once you’ve whipped up your own from scratch, you’ll never look at store-bought the same way again!

My admiration for the Japanese mayonnaise is profound. It makes my love for mayonnaise pale into insignificance.

This isn’t just an omelet’s best friend, though it certainly is that. This isn’t just a potato salad’s best partner; I guarantee it’s the only potato salad you will ever want to eat.

No, no, no. This isn’t just a condiment that you can use in the same applications and with the same ease as you would a typical mayonnaise.

It can’t be because it’s a whole other ballgame, and in the right way.

Ingredients

• Egg Yolks: Rich in protein and healthy fats.

  Give mayo its creamy texture.

• Rice Vinegar: Adds tang, balancing flavor.

  Mild acidity enhances taste.

• Lemon Juice: Fresh citrus note.

  Brightens flavors with a slight sourness.

• Dijon Mustard: Adds depth and mild spice.

  Helps emulsify the mixture.

• Sugar: Balances acidity with sweetness.

  Enhances overall flavor.

• Vegetable Oil: Essential fatty acids.

  Smooth base for creamy consistency.

• Dashi Powder: Umami boost, optional.

  Adds depth with a subtle savory note.

Ingredient Quantities

• 2 large egg yolks
• 1 tablespoon rice vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar
• 1 cup vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon dashi powder (optional)

How to Make this

1. In a mixing bowl, together the egg yolks, rice vinegar, lemon juice, Dijon mustard, and sugar, and whisk them until they are well combined and smooth.

2. Gradually combine the vegetable oil into the mixture, adding just a few drops at a time, and whisking diligently to emulsify the mixture and avoid any separation of the liquid from the oil.

3. Keep adding the oil in a thin, steady stream and continuously whisk until the mixture starts to thicken and has the texture of a creamy mayonnaise.

4. When all the oil has been mixed in and the combination is thick and creamy, add the salt and stir to make it all one, delicious thing.

5. When using, incorporate the dashi powder into the mayonnaise thoroughly by whisking it in, and then add it to the recipe. This step will enhance the umami flavor.

6. Sample the mayonnaise and amend the flavoring if needed, adding additional sodium or sweetness to your liking.

7. Put the mayonnaise into a clean, airtight container.

8. Refrigerate the mayonnaise for a minimum of 30 minutes before using it, so that the flavors can blend together.

9. Utilize your homemade Japanese mayonnaise as a dip, dressing, or condiment for sandwiches.

10. Keep any leftover mayonnaise in the refrigerator, using it within 3 to 5 days for optimum quality.

Equipment Needed

1. Mixing bowl
2. Whisk
3. Measuring spoons
4. Measuring cup
5. Airtight container
6. Refrigerator

FAQ

• What makes Japanese mayonnaise different from regular mayonnaise?The typical Japanese mayonnaise is creamier than other types of mayonnaise and has a somewhat sweeter and more tangy taste, which comes from using ingredients like rice vinegar and dashi powder.
• Can I make Japanese mayonnaise without dashi powder?Absolutely, dashi powder is not a required ingredient. While it contributes an extra hit of umami flavor, you can definitely leave it out and still have a perfectly tasty, satisfying vegan mayonnaise.
• How long will homemade Japanese mayonnaise keep?In an airtight container, homemade Japanese mayo is safe in the refrigerator for about 3-4 days. Beyond that and you’re in the murky waters of food safety, so it’s best to toss it if it hangs out beyond that time frame.
• Can I substitute another type of oil for vegetable oil?Certainly, you have the option to use other neutral oils such as canola or grapeseed oil. Steer clear of any oils that carry potent, pronounced flavors.
• Is it safe to use raw egg yolks?There is still a slight risk associated with any raw egg product, but using fresh, pasteurized eggs minimizes the chance of foodborne illness.
• Can I use apple cider vinegar instead of rice vinegar?Certainly, apple cider vinegar can be used as a replacement; however, it will change the flavor a tad.

Japanese Mayonnaise Recipe Substitutions and Variations

Rice vinegar:
Possible substitutions include:
– Apple cider vinegar
– White wine vinegar
Lemon juice:
Lime juice or a mild white vinegar can replace in the same quantity.
Dijon mustard:
Yellow mustard or a small amount of mustard powder makes a good alternative.
Sugar:
Use honey or a small amount of agave syrup as a substitute if you want something different.
Vegetable oil:
Substitute oils such as canola, safflower, or grape seed when a neutral flavor is required.

Pro Tips

1. For a smoother and more stable emulsion, ensure that all ingredients, particularly the egg yolks and oil, are at room temperature before starting. This increases the likelihood of achieving a creamy texture.

2. If the emulsion starts to break or separate while you’re adding the oil, pause and whisk in a teaspoon of boiling water to help bind the ingredients together again before continuing with the oil.

3. When adding the oil, use a squeeze bottle or measuring cup with a spout for better control over the flow, ensuring you can add it in a thin stream rather than large amounts at once.

4. For an extra flavor boost, consider toasting the dashi powder in a dry skillet for a few seconds before adding it to the mayonnaise. This can intensify the umami sensation.

5. To achieve a more complex flavor profile, experiment with adding a pinch of wasabi powder or horseradish for some heat, or a little soy sauce for additional depth and saltiness.