Homemade Japanese Mayo – Food Faith Fitness

In just 10 minutes, whip up a classic, creamy condiment that packs a punch.

The last time I ate sushi with friends, we drizzled our rolls with tangy Japanese mayo, and ever since then, it’s been in the back of my mind to try making it from scratch. Although it seems like a condiment that might take a bit of work to whip up, making homemade Japanese mayonnaise is actually a breeze. It only takes 10 minutes, and the ingredients are easy to find in any grocery store. If you’re craving something creamy to drizzle over your favorite dish, consider whipping up this homemade Japanese mayo and keeping it handy in the fridge.

Until recently, I didn’t know just how versatile Japanese mayonnaise can be! Of course, I’m familiar with traditional Western mayonnaise, which has a mild flavor. While both types of mayo use the same base of egg yolks, mustard, oil, and lemon juice, Japanese mayonnaise is also made with rice vinegar. This adds a tanginess that goes great with Japanese classics like sushi and sashimi. But the good news is, Japanese mayo isn’t only a condiment for sushi rolls. You could also spread it on sandwiches, use it as a dip for veggie sticks or fries, or turn it into a dressing for your favorite salad. The dynamic uses of this condiment are plentiful, so play with the possibilities. You might just surprise your palate!

Is Homemade Japanese Mayo Healthy?

Japanese mayo is high in calories and fat due to the sugar, oil and egg yolks. If you want to reduce the calories, consider using an alternative sweetener like stevia or erythritol. Since Japanese mayo is made with eggs, this recipe is not suitable for vegans.

No Cooking Needed

You might’ve noticed that there’s no cooking in this recipe, which can be a bit off-putting for some. Aren’t raw eggs dangerous? Well, in the US, some eggs are pasteurized, which means they’ve been heated to kill harmful bacteria like Salmonella, without cooking the eggs or changing their taste or texture. This process makes the eggs safe to use raw in recipes such as this one. So as long as you’re using pasteurized eggs, there’s no need to worry.

INGREDIENTS

• 2 large pasteurized egg yolks
• 1 3/4 teaspoons Dijon mustard
• 1 1/2 cups neutral-flavored oil (canola or vegetable oil)
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons granulated sugar, plus more to taste
• 1/2 teaspoon kosher salt

FAQs & Tips

Serving Suggestions

Pour homemade Japanese mayo over traditional Asian entrees like Chicken Katsu or Okonomiyaki (Japanese Pancakes). If you’re enjoying a healthy lunch, you can use this mayo to dress Asian Cabbage Salad, Sunomono (Japanese Cucumber Salad), or Asian Healthy Broccoli Salad. Crisp and colorful veggies go great with this thick and creamy sauce. You may even want to dip carrot sticks or celery in it for a quick snack!