Try the recipe for Japanese mayonnaise and surprise your taste buds.
The Secret of Japanese Mayonnaise: Why Is It Tastier Than the Classic?
When we think of mayonnaise, most of us imagine the familiar thick sauce made from eggs, vinegar, and oil that is a staple on sandwiches, in salads, or as a base for various dips. But what if there is a mayonnaise that tastes smoother, has a more velvety texture, and yet an exceptional depth of flavor? That's exactly what Japanese mayonnaise offers, a delicacy adored by gourmets worldwide. The good news is that you can make it at home – easily and with available ingredients.
How Does Japanese Mayonnaise Differ from Western Mayonnaise?
At first glance, Japanese mayonnaise looks similar to the one we know from European cuisine. However, the difference is evident from the first bite. It's smoother, slightly tangy, with a hint of umami that creates a completely different flavor profile. Its uniqueness comes from several key ingredients and a specific preparation method.
The main difference is the use of rice vinegar instead of regular vinegar. This gives the mayonnaise a sweeter, fruitier taste. Only egg yolks are used, not whole eggs, contributing to a smooth and rich texture. Lastly, there's monosodium glutamate (MSG), a common component in many Japanese dishes that enhances the umami flavor. However, if you don't use MSG, you can substitute it with a bit of soy sauce or Japanese Worcestershire sauce.
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A well-known brand that popularized Japanese mayonnaise is Kewpie – available in its typical soft plastic bottle with a screw cap and the logo of a cute little figure. It's this brand that has won the hearts of Western chefs as well. In the culinary world, it is now used not only in sushi rolls but also in sandwiches, hamburgers, or even on pizza.
How to Make Homemade Japanese Mayonnaise?
You'll be surprised at how simple and quick it is to prepare at home. The recipe for Japanese mayonnaise is ingeniously simple and doesn't require any exotic tools. A hand blender and a few ingredients, which can be found in most well-stocked stores, will suffice.
Recipe for Homemade Japanese Mayonnaise
Ingredients:
- 2 egg yolks (preferably from home-raised eggs)
- 200 ml vegetable oil (e.g., canola or sunflower, neutral taste)
- 1 tablespoon rice vinegar (or apple cider vinegar as a substitute)
- 1 teaspoon finely ground sugar
- 1/2 teaspoon salt
- 1/2 teaspoon Dijon mustard (not traditional, but adds flavor)
- a few drops of lemon juice
- a pinch of MSG (optional, can be replaced with a few drops of soy sauce)
Instructions:
- In a narrow container, combine the yolks, vinegar, salt, sugar, mustard, and lemon juice. Mix everything together.
- Slowly pour in the oil while simultaneously blending with a hand blender. Start at the bottom and slowly pull the blender upwards.
- Once the mayonnaise thickens, season to taste – you can add MSG or soy sauce, or more vinegar if you prefer a tangier version.
- Store the finished mayonnaise in the fridge, ideally in a glass container with a lid. It lasts about 4–5 days.
This version closely approximates the original taste of the legendary Kewpie mayonnaise, but thanks to the freshness of homemade ingredients, many consider it even tastier.
Where to Use Japanese Mayonnaise in the Kitchen?
Its use extends far beyond sushi or Asian dishes. Japanese mayonnaise has a wide range of applications, and thanks to its smoothness and rich flavor, it can elevate even the most ordinary dishes to a culinary experience.
One practical example is its use in homemade sandwiches. Add it instead of regular mayonnaise to slices of grilled tofu, avocado, and vegetables in whole-grain bread – and suddenly, you have a delicacy from an ordinary snack. It also works great as a dip for grilled vegetables, fries, or tofu nuggets.
The Japanese often use it for okonomiyaki, savory pancakes made from batter, cabbage, and other ingredients, or on takoyaki, balls filled with octopus. It also fits well into pasta salads or as a secret ingredient in potato salad.
In a well-known Tokyo bistro, a recipe for the "umami burger" was once created, whose secret was precisely homemade Japanese mayonnaise. The combination of beef, caramelized onions, and a layer of this mayonnaise created a flavor not to be forgotten. One visitor described the experience as: "It was the smoothest, richest, yet lightest mayonnaise I've ever eaten. And the burger? A whole different league."
Is Japanese Mayonnaise Healthier?
The answer here is much more complicated. In the end, it's still mayonnaise – a caloric sauce based on oil and eggs. The difference is in the quality of the ingredients used and the purity of the flavor. The homemade version without stabilizers, binders, and preservatives, often found in industrially produced mayonnaise, is definitely a cleaner and more suitable choice if you decide to opt for mayonnaise.
Moreover, using quality eggs, oil with low saturated fat content, and in moderate amounts, Japanese mayonnaise can be considered a more balanced alternative. There is also a vegan version based on aquafaba (water from chickpeas), which can be flavored similarly to the original.
How to Further Customize Japanese Mayonnaise?
An undeniable advantage of homemade preparation is the ability to tailor the recipe to your own taste. For those who love spicy flavors, we recommend adding a bit of wasabi or sriracha. If you like smoky tones, try a few drops of liquid smoke. And for a more oriental flavor, you can drizzle a few drops of sesame oil.
And what’s the best part? Learning the Japanese mayonnaise recipe is not only fun but also opens doors to other Japanese culinary specialties. It’s a small step that can bring the taste of faraway lands into your kitchen and add a new dimension to everyday meals.
In conclusion, the question arises – why should we stick to the classic when we can explore new flavors? Japanese mayonnaise is a great example of how even a small change can make a big difference. In the kitchen and in life.
