Japanese Mayo (Kewpie Style Mayonnaise)

Step 1

Put the egg yolk, mustard, dashi powder, vinegar, salt, and sugar in a food processor, and blend until smooth. Alternatively, you can use a hand blender or whisk.

Step 2

With the food processor running, slowly add the oil and continue blending until the mixture is thick like mayonnaise.

Step 3

Add an additional teaspoon of sugar if you prefer the mayo to be sweeter. Blend again.

Step 4

Transfer to a glass jar and refrigerate for up to 2 weeks.

Step 5

Put all the ingredients in a bowl and mix well, until the dashi and sugar have dissolved. If the texture of the mayo is a little too thin, whisk it for a minute or so using a food processor, hand mixer, or hand whisk.

Step 6

Transfer the Japanese mayo to a glass jar or any other storage container, and refrigerate it.