I think Kewpie mayo is yummier than the mayo we have here in England. Some people might not agree, but the mayonnaisey flavors from Japan are just so tasty, packed in their squishy bottles. The only problem is, they don't make a version for people who don't eat animal products here in England. So that is why I'm going to show you how to make kewpie mayonnaise in this simple vegan recipe that tastes just like the real thing. You only need a few ingredients from the kitchen, and it takes about 5 minutes.
This tasty vegan Kewpie mayonnaise serves as a versatile condiment that can elevate a wide array of dishes. Serve with togarashi fries, korokke, a fabulous tofu-katsu burger or just about anything else you have going on the menu!
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Ingredients
Serves many dollops | Prep time 5 minutes | Cooking time 0 minutes
- 150 ml soy milk, unsweetened and unflavoured
- 300 ml sunflower oil or any neutral tasting oil
- 50ml rice vinegar
- 2 teaspoon Dijon mustard
- ¾ teaspoon fine sea salt
- ⅛ teaspoon garlic powder
- ½ teaspoon kombu dashi powder
Equipment:
- An immersion blender or smoothie blender (like a nutribullet)
- Measuring jug
- Measuring spoons
Instructions
Step 1: Place all ingredients into a jug or mixing receptacle.
Step 2: Mix for 30-45 seconds on full power until the ingredients are fully combined.
Step 3: Decant into your favorite jar or squeezy bottle.
Step 4: Store in the fridge and keep for up to 2-3 weeks.
Tips for making vegan kewpie mayonnaise well:
- Follow the recipe quantities carefully as the ratios are designed to produce the right consistency in your mayo. It’s a bit like making the perfect cake mix for a sponge; you can experiment with the flavors but the fundamental ratios must be adhered to to create the best end result.
- You can serve this mayo straight away but for best results, store in the fridge for a few hours to help it thicken before serving.
Substitutions
- Soy milk - If soy is not for you then a quality, unsweetened pea milk is a great alternative as it shares a similar macronutrient ratio in terms of protein and fats, making it an ideal substitute.
- Oil - I've used sunflower oil here, but other neutral tasting oils you could use include canola, safflower, refined "light" olive oil (not virgin or unrefined) or a blend of vegetable oils.
Variations
There are plenty of variations on a classic kewpie mayonnaise. I suggest start by trying a few of these options below. See what your favorites are - you can invent your own and even serve a few variations alongside each other to offer a range of choices at your table:
- Spicy - add a few drops of chili oil then stir through a teaspoon of shichimi to add some heat. Adjust quantities or add some of your favorite hot sauce to take the heat up a notch.
- Kimchi - this kimchi variation gives a sour tartness that is complementary to so many Japanese dishes. Simply add 2-3 heaps tablespoons or more of kimchi to the blender.
- Miso - I use this one a lot so have an entire recipe post dedicated to it here.
- Garlic (aioli) - Add some finely grated garlic to the mayo. Refrigerate for an hour or two before using.
- Tonkatsu - Another frequently used mayo in my own cooking. Add equal parts mayo and tonkatsu sauce together and stir until fully combined. Adjust quantities to taste and if you are making your own tonkatsu sauce I have a recipe here.
Equipment
The ideal texture for Kewpie mayonnaise is perfectly smooth, creamy and glossy. An immersion blender or smoothie blender can help achieve the best results, and reduce the time it takes to get there. I personally find the Nutribullet very effective for this.
Storage
Store your homemade Kewpie mayo in the fridge, in a sterilized, airtight container. Keeps for 2-3 weeks.
Top tip
I highly recommend mixing this mayo with a number of other condiments to create dips and flavor combinations that will blow your mind. Have fun trying some of my suggestions and let me know what your favorites are!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
How to make Kewpie Mayonnaise
Equipment
- An immersion blender or smoothie blender (like a nutribullet)
Ingredients
- 150 ml soy milk unsweetened and unflavoured
- 300 ml sunflower oil or any neutral tasting oil
- 50 ml rice vinegar
- 2 teaspoon Dijon mustard
- ¾ teaspoon fine sea salt
- ⅛ teaspoon garlic powder
- ½ teaspoon kombu dashi powder
Instructions
- Place all ingredients into a jug or mixing receptacle.
- Mix for 30-45 seconds on full power until the ingredients are fully combined.
- Decant into your favorite jar or squeezy bottle.
- Store in the fridge and keep for up to 2-3 weeks.
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