Name: Japanese-Style Mayoneizu
Yield: Makes about 400ml (13½fl oz/1¾ cups)
Cuisine: Japanese
Ingredients: 1 tbsp apple vinegar; 1 tbsp malt vinegar; 1 tbsp rice vinegar; 1 tsp sugar; ¼ tsp garlic powder; ½ tsp monosodium glutamate powder (see Cook’s note); 1 tsp salt; ½ tsp Japanese mustard (or English mustard); ¼ tsp instant dashi powder; 3 large egg yolks; 240 ml (8 fl oz/1 cup) sunflower oil

Preparation info

Makes about
400 ml

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

Ready-made Japanese-style mayoneizu is available in most Japanese food shops or online. Kewpie and Kenko are two of the most popular Japanese brands. For those who have no access to these options, below is a recipe that will give similar results.

Ingredients

1 tsp salt
1 tsp sugar
¼ tsp

Asia
Japan
Fish course
Sauce
Pescatarian
South America

Method

You’ll need a food processor to make this mayo-like sauce.

In a food processor, whizz together the salt, sugar, garlic powder, all the vinegars, MSG, mustard and the instant dashi powder until the granules are thoroughly dissolved. Next, add the egg yolks and blend until well combined.

With the motor still running, slowly drizzle in the sunflower oil in a thin, steady stream. Th

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of