Silky Smooth Homemade Japanese Mayo (Kewpie Style!)

Ditch the store-bought stuff! This creamy, tangy homemade japanese mayo (Kewpie style!) is ready in 5. Perfect on everything. Give it a go!

Silky Smooth Homemade Japanese Mayo Recipe (Kewpie Style!)

May 26, 2025
By Marcus Lee.

Jump to Recipe

0 Out of 5 Based on: 0 Ratings.

Table of Contents

☷

Alright, let's dive headfirst into the world of japanese mayo! ever found yourself utterly obsessed with that creamy, tangy magic they slather on everything in japan? yeah, me too.

This recipe will let you create a kewpie mayonnaise experience right in your kitchen.

Whip Up Your Own Japanese Mayo Recipe !

What's the big deal about japanese mayo , anyway? it's not just mayo, innit? it’s a cultural thing. it all started when kewpie mayonnaise was first produced in japan in 1925.

It's richer, tangier, and has that umami kick that regular mayo just can't match. think of it as mayonnaise, but it went to finishing school in japan.

This japanese mayo recipe lets you make about 1 cup of it.

Honestly, making your own homemade kewpie mayo is easier than you think, and is the perfect condiment recipes . seriously, it's ridiculously easy.

We're talking about 5 minutes from start to finish. and the best part? you control the ingredients! plus, you’ll have access to endless kewpie mayo uses !

Why Bother Making DIY Kewpie Mayo ?

Okay, so why not just buy kewpie mayonnaise ? well, for starters, it's fun! and second, you can tweak the flavors to your liking.

Fancy a little spice? add a dash of sriracha. want it extra tangy? squeeze in some extra lemon juice. the possibilities are endless! it's also a winner because of its health benefits.

Packed with healthy fats from the egg yolks and oil, japanese mayo can actually be part of a balanced diet.

Who knew, eh? plus you control the ingredients with this japanese mayo recipe .

This recipe is perfect for jazzing up your sandwiches, dipping your chips (fries!), or drizzling over your homemade okonomiyaki. trust me, once you try this, you'll never go back to boring old mayo again.

Now, before you ask about a kewpie mayo substitute , let's just say that once you've tried the real deal (or at least, our version of it), you won't want a substitute.

Plus, you'll soon know how to make kewpie mayo with regular mayo .

Alright, let's talk ingredients and gear for cracking out some proper japanese mayo. this isn't just any mayo, mind you.

We're going for that silky, tangy kewpie mayonnaise vibe. no need to be scared – it's dead easy!

Main Ingredients: Get Your Kit Sorted

Right, first things first, the main players. We want top-notch stuff, yeah?

Egg Yolks: You'll need 2 large egg yolks (about 30g ). Go for the best quality free-range eggs you can find. The yolk should be a vibrant orange colour, not pale and wishy-washy. This is a great base for your mayonnaise recipe .
Rice Vinegar: A good glug of 1 tablespoon ( 15 ml ) of rice vinegar. It's gotta be rice vinegar, alright? It gives that signature tangy flavour.
Dijon Mustard: Just a teaspoon, 1 tsp ( 5 ml ). Dijon is the classic choice here, it adds a little sharpness.
Salt & Sugar: A pinch of 1/2 teaspoon ( 2.5 ml ) sea salt and 1/4 teaspoon ( 1.25 ml ) sugar. These balances the flavours out.
MSG (Optional, but Recommended): Now, this is where it gets interesting. A tiny pinch of 1/4 teaspoon ( 1.25 ml ) of MSG (like Ajinomoto) gives that authentic Kewpie Mayo umami kick. Some people are wary of it, but honestly, it makes a difference.
Neutral Oil: You'll need 1 cup ( 240 ml ) of a neutral-tasting oil like grapeseed, canola, or avocado. Avoid olive oil for this, as it can overpower the flavour.
Lemon Juice: A final squeeze of 1 tablespoon ( 15 ml ) lemon juice to brighten things up.

Honestly, I think you'll be chuffed with the results of this Japanese Mayo Recipe .

Silky Smooth Homemade Japanese Mayo (Kewpie Style!) presentation

Seasoning Notes: Spice It Up

Now for the flavour boosters!

Essential Spice Combinations: The salt, sugar, and rice vinegar are crucial for that Kewpie Mayonnaise flavour. Don't skip them!
Flavour Enhancers and Aromatics: The MSG is optional, but highly recommended for that umami punch. I like to experiment with a tiny pinch of white pepper too.
Quick Substitution Options: No rice vinegar? White wine vinegar will do in a pinch. For a Kewpie Mayo Substitute , try using apple cider vinegar, but just use slightly less!

Equipment Needed: Keep It Simple

Don't need fancy kit, just the basics.

Essential Tools: A mixing bowl and a whisk are all you really need. Or, if you're feeling lazy (like me!), an immersion blender works wonders.
Common Household Alternatives: If you don't have a whisk, a fork will do in a pinch. For measuring, just eyeball it if you're feeling confident (but maybe not for your first go!).

Honestly, how to make kewpie mayo with regular mayo is easier than you think with the right ingredients and equipment.

I've seen folks attempt it and they've made a right pig's ear of it, but it's honestly so easy. using the immersion blender simplifies this mayonnaise recipe immensely

So there you have it – everything you need to Diy Kewpie Mayo and get started. Let's get cracking! It's also great to know the Kewpie Mayo Uses .

Alright, mate! let's get cracking on this japanese mayo recipe – it's gonna be brilliant. think kewpie, but you can whip it up yourself.

Honestly, once you try homemade kewpie mayo you will never buy another jar again. ready to roll?

Silky Smooth Homemade Japanese Mayo (Kewpie Style!)

This recipe delivers a creamy, tangy, and umami-rich japanese-style mayonnaise , just like kewpie. made with egg yolks, rice vinegar, and a touch of msg (optional, but authentic!), it's the perfect condiment for everything from okonomiyaki and takoyaki to sandwiches and salads.

You know? it's a step up from your average hellmann's, that's for sure! plus, you can have delicious diy kewpie mayo in minutes!

Prep Steps: Essential Mise en Place

Before you even think about cracking an egg, get your ducks in a row. it's all about the mise en place , yeah? measure out all your ingredients.

Grab your mixing bowl and whisk (or immersion blender). having everything ready saves you from a right old mess later.

Time saving tips are using containers that already have measures written on them.

Safety reminder: if you're worried about raw eggs, use pasteurized ones. it's better to be safe than sorry, especially if you are serving to children or pregnant women.

And honestly? store your mayo in the fridge.

Step-by-Step Process: Mayo Magic

Right, here's how you make How To Make Kewpie Mayo With Regular Mayo :

Combine Base Ingredients: Whisk together 2 large egg yolks (30g), 1 tablespoon rice vinegar (15 ml), 1 teaspoon Dijon mustard (5 ml), 1/2 teaspoon sea salt (2.5 ml), 1/4 teaspoon granulated sugar (1.25 ml), and 1/4 teaspoon MSG (optional, 1.25 ml) until well combined and slightly pale.
Slowly Drizzle in Oil: VERY SLOWLY drizzle in 1 cup neutral-tasting oil (240 ml). Whisk constantly to emufy. Start with just a few drops at a time.
Increase Oil Flow: Once it thickens, you can gradually increase the flow of oil.
Check Consistency and Adjust: Add a teaspoon or two of water if it is too thick.
Add Lemon Juice and Final Mix: Stir in 1 tablespoon lemon juice (15 ml).
Taste and Season: You might want to add a pinch more salt, sugar, or MSG.
Chill (Optional): Refrigerate for at least 30 minutes.

Pro Tips: Mayo Masterclass

Temperature Matters: Room temperature ingredients are your best mate. It aids emufication.
Emufication Rescue: If it splits, start with a fresh egg yolk and very slowly whisk in the split mixture.
Serving Suggestions: Kewpie Mayo Uses are varied, for Okonomiyaki or Takoyaki. Use it on fries, sushi and burgers or as dressings. Also, there is a new Kewpie Mayo Substitute around with the Vegan Mayo

Honestly, making your own kewpie mayonnaise is a game-changer. plus, you get to control the ingredients. enjoy! check out other condiment recipes for more ideas.

I used to be scared of making mayo, but now i can't stop! this mayonnaise recipe is the only one i'll ever need!

Alright, so you've whipped up this amazing batch of homemade kewpie mayo ! honestly, you'll never go back to store-bought.

But what do you do with it all? and how do you keep it fresh? let's dive into some recipe notes , shall we?

Serving it up: Plating & Pairings

Right, so you've got your Japanese mayo recipe down. Now, let's talk serving. Forget just slapping it on a sandwich. This stuff deserves some finesse.

Plating and presentation ideas: Think little dollops on grilled asparagus, or drizzled artistically across some freshly made sushi. Fancy, right?
Complementary sides or beverages: Honestly, this stuff goes with everything. But try it with some crispy sweet potato fries and a cold glass of Japanese beer. Oh my gosh, heaven! And of course, the best way to use it is on Kewpie Mayo Uses such as Okonomiyaki or Takoyaki.

Storing the Good Stuff

You know, making your own Diy Kewpie Mayo is all fun and games until you realise you have a lot of mayonnaise. Let's keep it fresh, yeah?

Refrigeration guidelines: Pop it in an airtight container and it'll be good for about a week in the fridge. Just like any Mayonnaise Recipe with homemade goodness.
Freezing options (if applicable): Sadly, freezing isn't really an option. The texture goes all weird. Trust me, I've tried. Best to just make smaller batches!
Reheating instructions: Err... you don't reheat mayonnaise. That's just a recipe for disaster. Cold is king here!

Switching it up: Variations

Fancy a bit of a change? Why not play around with your Japanese Mayo !

1-2 dietary adaptations: Swap the regular sugar for honey or maple syrup for a slightly different flavour. Or use olive oil for a Mediterranean touch.
Seasonal ingredient swaps: In the summer, a squeeze of fresh lime juice instead of lemon adds a lovely zing. Winter? Try adding a pinch of smoked paprika for warmth.

Nutrition Talk: simplified

Alright, so Kewpie Mayonnaise isn't exactly a health food. But, it’s better than some alternatives.

Simplified nutrition information: just remember it's mainly fat. so, everything in moderation, yeah? key health benefits: the fats in this kewpie mayo substitute can help your body absorb some nutrients and keep your skin moisturized.

Honestly, making your own japanese mayo is surprisingly easy and rewarding. just follow the how to make kewpie mayo with regular mayo and you will be good to go!.

Have a crack at the japanese mayo recipe today. plus, you can tweak it to your liking and impress your mates.

Give it a go, and let me know how it turns out!

Best Japanese Mayo: Secret Ingredient for Umami Flavor!

Frequently Asked Questions

What exactly is Japanese mayo, and how is it different from regular mayo?

Japanese mayo, often known as Kewpie mayo, is a richer, tangier, and more umami-packed version of traditional mayonnaise. The key differences lie in the use of egg yolks only (instead of whole eggs), rice vinegar (instead of distilled vinegar), and the addition of MSG (monosodium glutamate) for that distinctive savory flavour. It's like the Rolls Royce of mayonnaise – a real treat!

Why is it so important to add the oil really slowly when making Japanese mayo? What happens if I don't?

Adding the oil slowly, especially at the beginning, is absolutely crucial because it's what creates the emuon. An emuon is when two liquids that don't normally mix (like oil and vinegar) are forced to combine into a stable mixture. If you add the oil too quickly, the emuon won't form properly, and your japanese mayo will "break" or split, resulting in a greasy, curdled mess. Think of it like building a house – you need a solid foundation!

Can I make spicy japanese mayo? I'm a bit of a chilli fiend, you see.

Absolutely! Spicy Japanese mayo is a fantastic variation. The easiest way is to simply stir in a squirt of sriracha or a pinch of cayenne pepper to the finished mayo. For a more complex flavour, you could infuse the oil with chilli flakes before making the mayo. Go easy on the chilli to start with – you can always add more, but you can't take it away! It will definitely spice up your sushi.

How long does homemade japanese mayo last in the fridge, and how should I store it?

Homemade Japanese mayo, like any homemade mayonnaise, is best used within 3-5 days. Store it in an airtight container in the refrigerator to prevent it from drying out and to minimize the risk of bacterial growth. Always give it a sniff and a check before using – if it smells or looks off, it's best to err on the side of caution and toss it.

I'm trying to cut down on sodium. Is there a way to reduce the salt in this japanese mayo recipe without sacrificing flavour?

Yes, you can definitely reduce the salt! Start by using half the amount of salt called for in the recipe and then taste and adjust as needed. The umami from the MSG (if using) and the tang from the rice vinegar and lemon juice will help to compensate for the reduced salt. You could also try adding a tiny pinch of mushroom powder for extra umami, or a tiny extra squeeze of lemon! The flavours should stand up nicely.

Can I use a regular blender instead of an immersion blender to make this Japanese mayo?

While an immersion blender is generally easier and cleaner, you can use a regular blender, but it's a bit trickier. You'll need to slowly drizzle the oil into the blender while it's running, which can be award. It's essential to have a blender with a removable central part of the lid to allow you to slowly pour the oil without stopping and starting. If you do pause between batches of pouring you can cause the mayo to break!