Japanese Mayonnaise (Kewpie Mayo Style)

A different and delicious mayonnaise and very very typical in Japan. There is used this japanese mayonnaise, Also known as Kewpie May (the most famous brand of Japanese mayonnaise introduced for the first time in that country in 1925), as a sauce for dipping, as a topping, dressings, accompaniments ...

Its flavor is delicious and quite different from the "western" or Mediterranean mayonnaise we are used to. The Japanese mayonnaise is sweeter and its texture is a little creamier and its Japanese touch with the rice vinegar it's delicious, it really makes a difference. It is also very tasty because when using soy sauce and mustard has a lot umami.

Making homemade mayonnaise, be it Western or Japanese, is very simple. Our machine will help us a lot, but I leave you some small recommendations to make it perfect:

• Eggs: it is interesting to use the eggs at room temperature if we can because that will help us to make the emulsion better.
• Buy: I recommend you not to use olive oil because it would give it too much flavor and it would take away the flavors of the East. The easy thing would be to use sunflower oil, but you can also use grapeseed oil for example. And, very important, pour it very little by little on the lid of the thermomix with the beaker on so that it falls very slowly.

Japanese Mayonnaise (Kewpie Mayo)

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A different and delicious mayonnaise and very very typical in Japan. There is used this japanese mayonnaise, Also known as Kewpie May, as a dip, as a topping, dressings or accompaniments.

• Irene Arcas

• Kitchen: Japanese
• Recipe type: sauces
• Rations: 1 cup

• Cooking time: 10M
• Total time: 10M

Ingredients

• 1 egg yolk at room temperature
• 1 teaspoon of mustard
• 180 g of mild vegetable oil (sunflower type)
• 2 teaspoons of sugar
• 1 tablespoon soy sauce
• a pinch of salt
• 1 tablespoon of rice vinegar
• a splash of lemon juice

Preparation

1. We put a jug on the lid of the glass, weighed the sunflower oil in it and set aside.

2. Put the yolk and the rest of the ingredients in the glass. We mix 1:30 minutes, speed 4 and, with the machine running, we slowly pour the oil over the lid, letting it fall in a very fine thread around the beaker to achieve an emulsion.

3. We taste and rectify salt, soy or lemon. We put the Japanese mayonnaise in a bowl and serve immediately or reserve in the refrigerator in an airtight container until serving.