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.
Why We Love This
Use your very own Japanese mayonnaise with all your favourite Japanese recipes – takoyaki, okonomiyaki, katsu, hand-rolled sushi and more.
It’s so cheap to make at home with ingredients that are easy to find or substitute. No more buying or importing expensive bottles, and no more waste from packaging that can’t be recycled.
Using a bullet blender takes all the stress out of making homemade mayonnaise – no effort required and no worries about emulsifying the eggs and oil!
Like any good homemade Japanese sauce, when you make it yourself you know exactly what’s gone into it.
What is Japanese Mayonnaise?
Japanese mayonnaise is creamier and richer in flavour than Western-style mayonnaise. The most popular brand is Kewpie mayonnaise, which is seasoned with rice wine vinegar and traditionally contains MSG.
It usually comes in soft plastic bottles with a fine nozzle at the top so you can get those ultra thin lines or squiggles on the top of dishes like takoyaki and okonomiyaki (and the perfect partner to okonomiyaki sauce).
Where authentic Kewpie mayonnaise only uses egg yolks to give it its unique flavour and creaminess, we use the whole egg to reduce waste and balance out the flavour with rice wine vinegar and a splash of dashi stock for umami to replace the MSG.
Our biggest reason for making our own homemade Kewpie mayonnaise was also to reduce our plastic use. Unfortunately, Kewpie bottles are not recyclable, so making our own with no waste is definitely the way to go!
What You’ll Need
- Egg – This recipe uses a whole egg at room temperature. American readers should make sure to use a pasteurised egg (this is not usually an issue in Australia). Read up on how to pasteurise an egg at home if you need.
- Rice Wine Vinegar – Look for this in the international aisle at your local supermarket, otherwise head to an Asian grocer or buy online. Sub with apple cider vinegar, white wine vinegar, or white vinegar if that’s all you have on hand.
- Mirin – A sweet rice wine for cooking. You can sometimes find it in regular supermarkets, otherwise head to your nearest Asian grocer or online. Sub with 1 tsp of sugar if you need.
- Dashi – Use homemade dashi stock or sub with a 1/4 tsp dissolved in 2 tbsp warm water. If you can’t source either, just leave it out.
- Dijon Mustard – Use a smooth mustard rather than a whole grain mustard, for a creamy appearance in the final mayonnaise. The mustard flavour is subtle and you won’t really notice it in the finished mayonnaise. It’s mainly included to help stabilise the mayonnaise emulsion and stop it from splitting.
- Vegetable Oil – Use a neutral flavoured vegetable oil such as canola or avocado. Avoid olive oil as its flavour will overpower the mayonnaise.
- Salt – A pinch of any regular white salt will do!
How to make Japanese Mayonnaise:
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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.
- 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.
- Pour in the remaining vegetable oil, and blend for a final 10 seconds until everything has emulsified and the mixture has turned white and creamy.
Wandercook’s Tips
- Texture – We love the whippy texture of homemade mayonnaise! It will become even better after an hour or two in the fridge.
- Avoid Over Blending – Quick 10 second bursts should do the trick. If you blend too long or too much, you risk splitting the mayonnaise and making it too runny to use.
- Batch Blend – If your bullet blender comes with large cups, consider doubling the recipe. This can help the machine work more efficiently and leave you with extra mayo – win win!
- Prefer to Use Egg Yolks Only? – Method here. Then use the leftover egg whites to make chewy Italian almond cookies, butter cookies, pavlova or meringue roulade.
FAQs
You may have added too much oil at the start. Make sure to start with just one quarter of the oil and blend it until you see the ingredients change into a frothy white liquid (around 10 seconds). Then continue with the recipe.
If it’s too thin, add a bit more oil and pulse. If it’s too thick, add a few drops of water and pulse. This should help you get the right texture without the mayonnaise splitting.
If you don’t have a bullet style blender, it’s best to use a stick blender or immersion blender paired with a tall, skinny jar or glass. We don’t recommend using a regular blender or a wide container as it can be harder to ensure all the ingredients are completely emulsified and you may just end up with a runny mess.
Since it’s made without preservatives, homemade mayonnaise will last around 2 weeks in the fridge if stored in an airtight container.
Variations
- Kewpie Mayonnaise Flavouring Ideas:
Sriracha – Stir in sriracha sauce to make homemade sriracha kewpie.
Wasabi – Add wasabi paste to make wasabi kewpie.
Yuzu – Add a teaspoon of dried yuzu rind for a citrus burst that goes great with fried chicken or fish. - Uses – Add it to homemade nanban sauce, gochujang dipping sauce, goma dare or creamy sesame sauce. Or use it to dip your popcorn chicken or tori karaage straight into. Find out more ideas in our collection of Kewpie mayo recipes!
Pair your homemade Kewpie mayo with these tasty recipes:
★ Did you make this recipe? Please leave a comment and a star rating below!
Equipment
Ingredients
- 1 egg whole – sub with 2 yolks for a more traditional Kewpie. Important: Pasteurise if required.
- 1 tbsp rice wine vinegar
- 1 tbsp mirin
- 1 tbsp dashi stock ½ tsp dashi powder dissolved in 1 tbsp filtered water, or use fresh dashi stock.
- 1 tsp dijon mustard heaped
- ¾ tsp salt
- 100 ml vegetable oil
Instructions
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.
- 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.1 egg, 1 tbsp rice wine vinegar, 1 tbsp mirin, 1 tbsp dashi stock, 1 tsp dijon mustard, ¾ tsp salt, 100 ml vegetable oil
- Add ½ more of the vegetable oil (e.g. another 2 quarters) and blend again for 10 seconds.100 ml vegetable oil
- 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.100 ml vegetable oil
Video
Recipe Notes
- Texture – We love the whippy texture of homemade mayonnaise! It will become even better after an hour or two in the fridge.
- Avoid Over Blending – Quick 10 second bursts should do the trick. If you blend too long or too much, you risk splitting the mayonnaise and making it too runny to use.Â
- Batch Blend – If your bullet blender comes with large cups, consider doubling the recipe. This can help the machine work more efficiently and leave you with extra mayo – win win!
- Prefer to Use Egg Yolks Only? – Method here. Then use the leftover egg whites to make chewy Italian almond cookies, butter cookies, pavlova or meringue roulade.Â
- Kewpie Mayonnaise Flavouring Ideas:
Sriracha – Stir in sriracha sauce to make homemade sriracha kewpie.
Wasabi – Add wasabi paste to make wasabi kewpie.
Yuzu – Add a teaspoon of dried yuzu rind for a citrus burst that goes great with fried chicken or fish. - Uses – Add it to homemade nanban sauce, gochujang dipping sauce, goma dare or creamy sesame sauce. Or use it to dip your popcorn chicken or tori karaage straight into.
Nutrition
![1 Minute Kewpie Mayo - Japanese Mayonnaise [Bullet Blender]](https://www.wandercooks.com/wp-content/uploads/2022/01/kewpie-mayonnaise-recipe-pt-1.jpg)
2 Comments
Lucretia Borgia
29/07/2022 at 8:44 amRidiculously simple!
I couldn’t believe how easy it was to make this mayo.
The only negative was a slightly oily mouth-feel but the overall taste was excellent. I used just egg yolks rather than whole egg.
Wandercooks
01/08/2022 at 9:06 amHey Lucretia, thanks for the feedback! Depending on what vegetable oil you used, try it with a different one next time eg peanut to canola to corn etc and see if it has a better mouth-feel. 🙂