Kewpie mayo has garnered immense popularity for its distinct taste and velvety texture, gracing the tables of countless kitchens and restaurants.
If it ever happens that you ran out of kewpie at home and the nearest Costco location doesn’t have one in stock, you can always whisk up a batch at home with a few simple ingredients you probably have sitting in the pantry.
Join me in this article to learn the secrets on how to do that.
Making Kewpie Mayo At Home Using Regular Mayo
In order to successfully make kewpie Mayo at home using regular Mayo like dukes, we first need to know how kewpie mayo differs from regular mayo, so we can work out a formula that fills all the gap holes and result in a Mayo that at least resembles Kepwie.
So, how does kewpie Mayo differ from regular Mayo?
Kewpie mayo differ from regular mayo in terms of its ingredients.
The key elements that set Kewpie mayo apart from its American counterparts are the heavy use of egg yolks (around 4 yolks per 500g, which is nearly double the yolks you’ll find in a standard Mayo in the United States), the umami component supplied by dashi or MSG, mustard and cider or rice vinegar.
The use of only egg yolks (and a lot of it) gives Kewpie mayo a creamier and richer texture than regular mayo, which typically contains both yolks and egg whites.
The umami component comes from the addition of dashi or MSG, providing a savory depth of flavor that’s mostly unique to Kewpie.
Mustard adds a slight tang, while cider or rice vinegar contributes to its characteristic tartness and subtle fruitiness.
To make Kewpie-style mayo at home using regular mayo, you definitely need to fortify it with these ingredients, and not just in any manner, but in a delicate balance that combines pretty nicely.
We’ve done the testing for you and have come up with a recipe worth trying.
- 1 cup of regular mayo (preferably dukes since it has more yolks than any other brands of American Mayo and doesn’t have added sugar content)
- 1/8 teaspoon of dashi powder
- 1/2 teaspoon of Dijon mustard
- 1/2 tablespoon of rice or apple cider vinegar
- 1/2 teaspoon of granulated sugar (optional since then original Japanese Kewpie Mayo doesn’t even have sugar content in it)
- In a small bowl, mix together the dashi powder, Dijon mustard, rice or cider vinegar and granulated sugar until well combined.
- Add the mixture to the 1 cup of regular mayonnaise and stir well until everything is thoroughly incorporated and both dashi and sugar are properly dissolved.
- Taste the mayonnaise and make sure the seasoning is balanced or as you like it. If you find that it lacks umami, make it stronger by addding a pinch more dashi powder. For a tangier or more fruity taste, you can add a bit more cider vinegar. And if you’d like it sweeter, add sugar.
- Once you’re satisfied with the flavor you have, package the kewpie Mayo in an airtight container and store in the refrigerator for up to two weeks.
Making Kewpie Mayo From Scratch
To make homemade Kewpie-style mayo from scratch, you’ll need extra ingredients in addition to the ones mentioned above.
Here’s a recipe you can follow:
- 1 cup of organic canola or soybean oil
- 2 large egg yolks (don’t just discard the whites, find another purpose for them)
- 1/4 teaspoon of dashi powder
- 1/2 teaspoon of Dijon mustard (or more, according to taste)
- 1 1/2 tablespoons of rice or cider vinegar
- 1 teaspoon of kosher salt
- In a medium mixing bowl, add the egg yolks, Dijon mustard, rice or cider vinegar, kosher salt and dashi powder and whisk, or better still, mix the ingredients using a food processor until they are well combined and smooth.
- Gradually add the canola or soybean oil to the egg yolk mixture while constantly mixing. First start by adding just a few drops of oil at a time and whisk vigorously to emulsify the mixture. Once the mixture begins to thicken up and come together, add more oil but in a slow and steady stream while continuing to whisk or mix. Make sure the oil is fully incorporated before adding more of it to ensure a smooth and stable emulsion of the mayonnaise.
- After all the oil has been added and your mayo has reached a thick, creamy consistency, taste it and adjust the seasonings to your preference. Make a stronger umami flavor by adding more dashi powder, but be careful as the ingredient is very flavorful and can easily overwhelm the mayo. Add more fruitiness, tanginess and complexity by increasing the quantity of cider vinegar or mixing in different types of vinegar. If you’d like more mustard flavor, feel free to add more Dijon mustard and if you want more sweetness to your mayo, add sugar, although we’re purposely excluding it because the original kewpie recipe doesn’t have sugar in it.
- Once you’re okay with the flavor, transfer the mayo into an airtight container and store it in the refrigerator for no longer than two weeks making sure to constantly check for spoilage.
How To Use The Homemade Kewpie Mayo
The Homemade Kewpie-style mayo you just made is very versatile and can be used in a wide variety of dishes to help enhance their flavors and to add texture to them.
First, you can spread the Mayo on a slice of toasted bread, sandwich, wrap and even burger buns and top it with avocado, fried egg or whatever you want for a satisfying breakfast or snack.
You can also mix Kewpie mayo with other ingredients such as lemon juice, peppercorns or herbs to create a unique salad dressing that can be drizzled over your favorite greens or protein.
Kewpie Mayo can also be used as a dipping sauce for various appetizers and snacks or mixed with other sauces like sriracha or ketchup to create a more flavorful dip.
Kewpie mayo can also be brushed onto grilled items like vegetables, seafood or meat before cooking to further enhance their flavors. It can also serve as a base for your deviled egg filling to add a unique, slightly tangy twist to this classic appetizer.
These are just a few examples of the many ways you can use homemade Kewpie-style mayo.
For a complete guide, make sure to check our dedicated article for that: