japanese mayonnaise

Whether you call it Japanese mayonnaise or Kewpie mayo, once you try it, you'd&nbsp;never go back.&nbsp; Japanese mayo has a rich egg flavor, a tangy and sweeter taste, and is creamier in both color and texture. And just like any other Japanese creations, it scores on the umami factor.

Japanese Mayonnaise (Kewpie Mayo)

Dijon mustard

salt

sugar

dashi powder

Tbsp rice vinegar

lemon juice ((roughly ½ lemon))

Gather all the ingredients. If you&#039;re using a blender or food processor (not hand whisking), DOUBLE the recipe. Tip: When making too small of a batch in the blender/FP, the ingredients don&#039;t have enough volume for the machine to do the work.  Make sure the pasteurized egg yolk is at room temperature.

In the food processor or hand mixer or immersion blender, put the egg yolk and mustard and process for 20 seconds.

With the food processor running, SLOWLY drizzle canola oil (A THIN, STEADY STREAM OF OIL) until about ¼ cup of the oil has been added. The mixture is beginning to thicken and emulsify. If you add too fast, it doesn&#039;t emulsify.

Add kosher salt, granulated sugar, and dashi powder and give everything a whirl again.

Continue to add the oil in a thin steady stream until about ¼ cup of the oil has been added.&nbsp; I use "stir" while adding the oil.

Finally add the rice vinegar, lemon juice, and the remaining oil and process for an extra 10 seconds, just until the ingredients are combined and emulsified. Don&#039;t blend the mayo too long as homemade mayo comes together pretty quickly in the blender. When blended too long, the emulsion that brought the spread together is more likely to break, either from overprocessing or overheating.

Taste the mayonnaise and adjust with salt, sugar (I added 2 more tsp, so I used total 3 tsp), or lemon juice to your liking.

You can store the mayonnaise in an airtight container for about 4 days in the refrigerator.

Tossed in a creamy, tangy and sweet dressing, this Japanese Macaroni Salad is the perfect side dish to serve at your next BBQ and cookout.

Japanese Macaroni Salad

oz macaroni ((you can use penne, farfalle, fusilli,

olive oil

tsp sugar

egg egg

onion ((3.5 oz, 100 g))

Persian cucumbers ((or 1 Japanese cucumber))

ham ((3.5 oz, 100 g;

mayonnaise

tsp black pepper

Gather all the ingredients.

You can make my Homemade Japanese Mayonnaise or modify American mayonnaise with Mizkan Natural Rice Vinegar and sugar. For 4 Tbsp of American mayonnaise (I use Best Foods/Hellmann’s Mayonnaise), add ½ Tbsp rice vinegar and ¾ tsp sugar. Whisk until sugar dissolves.

To Make Japanese Mayonnaise

Start boiling 3 quarts (12 cups, 2.8 L) water in a large pot (I used a 3.5 QT pot). Once boiling, add 1 Tbsp salt and macaroni. Cook according to the package instructions plus 1 minute more.

Drain the macaroni and transfer to a large bowl. While hot, add 2 tsp olive oil.

Add 1 Tbsp rice vinegar and 1 tsp sugar and mix well together. Set aside to let cool completely.

To Boil Macaroni

In a medium saucepan, add water that covers 1 large egg and bring it to a boil over medium heat. Optional Tip: If you want your egg yolk to be in the center, gently rotate the eggs with chopsticks once in a while for the first 3 minutes so the egg yolk will be in the center.

Once boiling, turn the heat down to medium-low and set a timer for 12 minutes (9 minutes for soft boiled egg). Once it’s done cooking, bring the pot under running water to cool or immediately transfer to an iced bath.

Peel the egg and cut it into small pieces.

To Make Boiled Egg

Cut off the ends and peel the onion. Cut into thin slices along the grain.

Peel the cucumber skin, leaving some part unpeeled (so it looks nice) and cut off the ends.

Thinly slice the cucumber (or use a mandolin). Put the sliced cucumber and onion in a medium bowl.

Sprinkle 1 tsp salt and lightly massage with hand to evenly distribute the salt. Set aside for 5 minutes.

When you see the liquid in the bowl, give the sliced vegetables a quick rinse to remove the salt.

Squeeze water out and set aside.

Cut the ham into small pieces, roughly ⅛ inch thick, 2 inch long pieces and set aside.

To Prepare Vegetables

When the macaroni is cool, add the ham and sliced cucumber and onion.

Mix well together and add the chopped boiled egg.

Add 4 Tbsp Japanese mayonnaise and ¼ tsp freshly ground black pepper. Mix all together.

Taste the salad and see if you want to add more salt, pepper, or mayonnaise. Once the taste is good, chill the salad for 1 hour in the refrigerator before serving.

To Assemble Macaroni Salad

You can keep the Japanese Macaroni Salad for up to 2-3 days in the refrigerator.

To Store

Crunchy burdock root and sweet carrot coated with creamy Japanese mayonnaise dressing, this Gobo Salad (Japanese Burdock Salad) is a popular side dish in Japan.&nbsp;Think of it like a coleslaw, this salad goes well with any Japanese dish and bento.&nbsp;

Gobo Salad

gobo (burdock root) ((14", 36 cm; 5.3 oz, 150 g))

1.5 inch carrot ((1”

½ tsp soy sauce

tsp sesame oil (roasted)

½ tsp sugar

Tbsp toasted white sesame seeds

shichimi togarashi (Japanese seven spice)

Wash gobo to get rid of dirt. Use the back of your knife to remove the skin. Cut into thin slices diagonally (⅛” thickness).

Cut into thin sticks (⅛” thickness) and soak gobo in water to minimize oxidation and to remove the bitterness.

Cut the carrot into the sticks about the same size as gobo.

Bring 2 cups of water to boil and cook the carrot for 1 minute.  Scoop up the carrot using a sieve or slotted spoon.

Then add the drained gobo into the pot and cook for 2 minutes.

Drain completely (I use a salad spinner) and transfer to a large bowl.

While gobo is hot, add 1 Tbsp rice vinegar, ½ tsp soy sauce, and 1 tsp sesame oil.

Add 1 ½ tsp sugar, and mix all together.  This helps gobo absorb flavors from seasonings. Let them cool before adding mayonnaise.

Grind 3 Tbsp sesame seeds with mortar and pestle.

Add the carrot, 3-4 Tbsp Japanese mayonnaise and ground sesame seeds. If you like it spicy, sprinkle Shichimi Togarashi on top.

Keep the leftovers in an airtight container and store in the refrigerator for up to 3-4 days.

This healthy and flavorful Japanese Kani Salad is so easy to whip up, and it&#x27;s absolutely amazing when tossed in a light and refreshing ponzu mayonnaise dressing! It&#x27;s guaranteed to be a hit with your entire family!

Japanese Kani Salad

oz imitation crab meat

½ English cucumber ((6 oz, 170 g))

corn

Tbsp mayonnaise

Tbsp Ponzu ((you can make my Homemade Ponzu recipe))

Cut the imitation crab in half (if necessary) and shred it. Peel the English cucumber with a stripe pattern. Cut the cucumber in half lengthwise and diagonally cut into thin slices.

In a medium bowl, combine shredded imitation crab, cucumber slices, and corn. Add the dressing ingredients to the bowl and combine well. Serve the salad in individual bowls or a large serving bowl. Enjoy!

Keep the ingredients and dressing ingredients separately in the refrigerator. Mix together right before you serve.

If you make the salad ahead of time:

You can store the leftovers in an airtight container and keep it in the refrigerator for up to 3 days.

Creamy and nutty, this homemade Japanese Sesame Dressing is made from ground roasted sesame seeds, mayo, rice vinegar, and soy sauce. It&#039;s easy and so delicious with your green salad!

Japanese Sesame Dressing

½ Tbsp soy sauce

mirin

½ tsp sesame oil (roasted)

Put sesame seeds in a frying pan and toast them on low heat. When 2-3 sesame seeds start popping, remove from the heat.

Grind the toasted sesame seeds with a mortar and pestle until smooth.

Combine all the ingredients in a bowl and whisk everything together.

Drizzle on top of a simple salad of iceberg lettuce topped with tomatoes, boiled eggs, wakame, and corn.

You can keep the dressing in an airtight container and store in the refrigerator for up to a week.

Classic Japanese potato salad recipe. Made with mashed potato and colorful vegetables, &nbsp;Japanese potato salad is creamy yet full of textural crunch.&nbsp;If you're a potato salad lover, you will be happy to add this delicious version into your repertoire.&nbsp;

Japanese Potato Salad

potatoes

egg (50 g w/o shell)

carrot

English cucumber ((or 1 Japanese/Persian cucumber))

black forest ham

mayonnaise ((80 ml))

salt (I use Diamond Crystal; use

black pepper ((to taste))

Peel potato skins and cut into 1 ½ inch (3.8 cm) pieces. They should be roughly about the same size so that they’ll be done cooking around be the same. Put potatoes in a large pot and add water until it covers all the potatoes. We start cooking potatoes in cold water so that it allows them to slowly heat up so they will cook through evenly.

Boil potatoes over medium-high heat. Once boiling, lower heat to medium and cook until a skewer goes through the potato smoothly, about 15-20 minutes. Drain the water from the pot.

Put the potatoes back on the stove and let them evaporate moisture completely over medium heat, shaking the pot constantly. When you see there no liquid in the pot, remove it from the heat.

Mash the potatoes but leave some small chunks for texture. Sprinkle salt and transfer it into a big bowl and let it cool on the kitchen counter.

Meanwhile prepare a boiled egg. Remove the shell and mash the egg with a fork in a small bowl. Set aside.

Cut carrots into quarter (or half, depending on the diameter) and then slice it thinly. Put them in a microwave-safe container and cover them with water. Microwave for a few minutes until a skewer goes smoothly through the carrot (don’t overcook). Drain water and cool down.

Peel the cucumber (leave some skin on to create a stripe pattern) and cut it into half or quarter, based on the size of the cucumber. Cut the cucumber into thin slices and sprinkle some salt. Let them stand until moisture comes out. Squeeze the moisture out and set aside.

Dice the sliced hams into small size.

Add all the ingredients into the mashed potatoes in the bowl and combine well.

Add mayonnaise and mix until incorporated. Season it with salt and pepper to your liking.

Add boiled eggs and mix a bit but don’t overdo it. Let it cool and then refrigerate for 30-60 minutes before serving.

You can keep the leftovers in the refrigerator for up to 3-4 days.

Here’s a super easy way to make Spicy Mayo. Creamy, tangy with a delicious kick of spice, this wonder sauce is so good on everything!

Homemade Spicy Mayo

sriracha sauce

Combine Japanese mayo and sriracha sauce in a bowl and mix well. Enjoy!

All the flavour of Kewpie mayonnaise - ready in under a minute! This will be the creamiest and tastiest homemade mayo to have on hand. Use Japanese mayonnaise for anything that calls for mayo.

1 Minute Kewpie Mayo - Japanese Mayonnaise [Bullet Blender]

tbsp rice wine vinegar

dashi stock

tsp dijon mustard (heaped)

100 ml vegetable oil

Blend

Add the egg, salt, mirin, dijon mustard, rice wine vinegar and ¼ of the vegetable oil into the bullet blender cup. Place the lid on tight, then pop on the base and blend for 10 seconds.

Add ½ more of the vegetable oil (e.g. another 2 quarters) and blend again for 10 seconds.

Test

Pour in the remaining ¼ of the vegetable oil, and blend for a final 10 seconds until everything has emulsified and the mixture has turned white and creamy.

Important note: This recipe uses raw egg. If you are in the US or anywhere else that requires raw eggs to be pasteurised before using, please do so before starting this recipe.

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Japanese Mayonnaise (Kewpie Mayo)

Japanese Macaroni Salad

Gobo Salad

Japanese Kani Salad

Japanese Sesame Dressing

Japanese Potato Salad

Homemade Spicy Mayo

1 Minute Kewpie Mayo - Japanese May...

Top 8 japanese mayonnaise recipes from across the web

The most viewed japanese mayonnaise recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Japanese Mayonnaise (Kewpie Mayo)

Japanese Macaroni Salad

Gobo Salad

Japanese Kani Salad

Japanese Sesame Dressing

Japanese Potato Salad

Homemade Spicy Mayo

1 Minute Kewpie Mayo - Japanese May...

The most viewed japanese mayonnaise recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine