Karashi Mayo Japanese Mustard-Mayonnaise

Name: Karashi Mayo Japanese Mustard-Mayonnaise
Yield: Makes 125 g (4½oz)
Cuisine: Japanese
Ingredients: 100 g (3½ oz) Japanese Kewpie-style Mayonnaise (see opposite) or shop-bought Japanese mayonnaise; 100 g (3½ oz) Japanese Kewpie-style Mayonnaise (see opposite) or shop-bought Japanese mayonnaise; 1 tbsp Japanese karashi mustard paste made from 1 tbsp Japanese mustard powder dissolved in 1 tbsp water, let ripen for at least 30 minutes (English mustard can be used but has a different flavour); 1 tbsp Japanese karashi mustard paste made from 1 tbsp Japanese mustard powder dissolved in 1 tbsp water, let ripen for at least 30 minutes (English mustard can be used but has a different flavour); 1 tbsp Japanese karashi mustard paste made from 1 tbsp Japanese mustard powder dissolved in 1 tbsp water, let ripen for at least 30 minutes (English mustard can be used but has a different flavour); 1 tbsp Japanese karashi mustard paste made from 1 tbsp Japanese mustard powder dissolved in 1 tbsp water, let ripen for at least 30 minutes (English mustard can be used but has a different flavour); pinch of sea salt

Preparation info

Makes
125 g

Difficulty
Easy

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

Ingredients

100 g (3½ oz) Japanese Kewpie-style Mayonnaise (see opposite) or shop-bought Japanese mayonnaise
1 tb

Asia
Japan
Sauce
Gluten-free
Vegan

Method

Mix all the ingredients together in a bowl. Transfer to a sterilized jar and refrigerate until needed. This will keep for up to a week in the fridge.