Japanese Mayo (Kewpie Style Mayonnaise)

5 from 5 reviews

Japanese mayo is the perfect condiment to add flavor to sandwiches, pasta salads, and simple vegetable dishes


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

Ingredients for Quick Japanese Mayo 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


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.

Directions for Quick Japanese Mayo Using Regular Mayonnaise

  1. 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.
  2. Transfer the Japanese mayo to a glass jar or any other storage container, and refrigerate it.


Japanese mayo will keep in the fridge, stored in an airtight jar or container for up to 2 weeks.


Keywords: Sauce spread, creamy dressing, dipping sauce

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