Japanese Mayonnaise (Kewpie Mayo) Recipe


Japanese Mayonnaise (Kewpie Mayo) Recipe

How To Make Japanese Mayonnaise (Kewpie Mayo)

Enjoy the taste of mayo with an Asian twist with this Japanese mayonnaise recipe. This mayo has a savory, umami taste that makes it richer, and well rounded.

Prep: 10 mins
Total: 10 mins


  • 2 pasteurized egg yolks
  • 2 tsp dijon mustard
  • cups neutral-flavored oil
  • 1 tsp kosher salt
  • 2 tsp sugar
  • ½ tsp dashi powder
  • 2 tbsp rice vinegar, unseasoned
  • 4 tsp fresh lemon juice


  1. In the bowl of a food processor, add the egg yolks and mustard. Pulse for 20 seconds. While the food processor is running, slowly add ½ cup canola oil in a thin steady stream. The mixture will start to thicken and emulsify.
  2. Season with kosher salt, granulated sugar, and dashi powder. Pulse again. Continue to add oil in a thin stream until another ½ cup of oil is added.
  3. Add vinegar, lemon juice, and remaining oil. Blitz for another 10 seconds or until ingredients are combined and emulsified. Do no t blend too long or the mixture will split and break.
  4. Taste and adjust seasoning to preferred taste. Add more salt, sugar, or dashi powder if needed.

To Store:

  1. Transfer mayo to an airtight container and store in the refrigerator. Can be kept for about 4 days.


  • Sugar: 4g
  • :
  • Calcium: 29mg
  • Calories: 1527kcal
  • Carbohydrates: 6g
  • Cholesterol: 194mg
  • Fat: 168g
  • Fiber: 1g
  • Iron: 1mg
  • Monounsaturated Fat: 39g
  • Polyunsaturated Fat: 95g
  • Potassium: 39mg
  • Protein: 3g
  • Saturated Fat: 27g
  • Sodium: 1231mg
  • Trans Fat: 1g
  • Vitamin A: 264IU
  • Vitamin C: 4mg
Nutrition Disclaimer
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