Description
Japanese mayo is the perfect condiment to add flavor to sandwiches, pasta salads, and simple vegetable dishes
Ingredients
Units
Scale
Made From Scratch
- 2 organic free range egg yolk
- 1 teaspoon dijon mustard
- 1/4 teaspoon dashi powder
- 2 tablespoons rice vinegar or apple cider vinegar
- 3/4 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1 cup grapeseed oil
Using Regular Mayonnaise
- 1 cup regular mayonnaise such as Hellman’s, or vegan mayonnaise
- 1/8 teaspoon dashi powder, or skip this if you are making vegan Japan mayo
- 1/2 teaspoon dijon mustard
- 1 1/2 tablespoon rice vinegar or apple cider vinegar
- 1/2 teaspoon sugar
Instructions
Made From Scratch
- Put the egg yolk, mustard, dashi powder, vinegar, salt, and sugar in a food processor, and blend until smooth. Alternatively, you can use a hand blender or whisk.
- With the food processor running, slowly add the oil and continue blending until the mixture is thick like mayonnaise.
- Add an additional teaspoon of sugar if you prefer the mayo to be sweeter. Blend again.
- Transfer to a glass jar and refrigerate for up to 2 weeks.
Using Regular Mayonnaise
- Put all the ingredients in a bowl and mix well, until the dashi and sugar have dissolved. If the texture of the mayo is a little too thin, whisk it for a minute or so using a food processor, hand mixer, or hand whisk.
- Transfer the Japanese mayo to a glass jar or any other storage container, and refrigerate it.
Notes
Japanese mayo will keep in the fridge, stored in an airtight jar or container for up to 2 weeks.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 258
- Sugar: 0.6g
- Sodium: 134.6mg
- Fat: 28.4g
- Saturated Fat: 3g
- Unsaturated Fat: 19.2g
- Trans Fat: 0g
- Carbohydrates: 0.7g
- Fiber: 0g
- Protein: 0.7g
- Cholesterol: 46.1mg
