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Japanese mayo in a small dish with karaage chicken pieces.
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1 Minute Kewpie Mayo - Japanese Mayonnaise [Bullet Blender]

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.
Course Condiment
Cuisine Japanese
Prep Time 1 minute
Total Time 1 minute
Servings 1 Jar
Calories 97kcal
Cost $5

Ingredients

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

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. 
  • 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
  • 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

    Calories: 97kcal | Carbohydrates: 8g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 2041mg | Potassium: 81mg | Fiber: 1g | Sugar: 4g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg