Tonkatsu Mayo
Creamy, tangy vegan tonkatsu mayo—ideal for burgers, fries, or Japanese-inspired dishes like sushi and korokke. Quick, easy, and delicious!
Servings: 6 dollops
Calories: 33kcal
Ingredients
- 2 tablespoon quantity of homemade vegan kewpie mayo see recipe: https://veganjapanese.com/how-to-make-kewpie-mayonnaise/
- 2 tablespoon quantity of homemade Tonkatsu sauce see recipe: https://veganjapanese.com/tonkatsu-sauce/
- 1 teaspoon toasted white sesame seeds ground
Instructions
- Toast the sesame seeds in a dry frying pan on a high heat until golden.
- Crush in a pestle and mortar until they’re broken down into a dry paste.
- Add all the ingredients to a bowl.
- Mix until fully combined.
Notes
Play with the ratio: Equal parts mayo and tonkatsu sauce is the sweet spot, but make it yours — more mayo for something creamier and milder, more tonkatsu for tang and sweetness.
Toast those seeds: Don't skip this step. A dry pan on high heat, 1-2 minutes, and the flavour completely transforms. Keep your eyes on them though — they go from golden to burnt in seconds.
Grind them properly: Crush the seeds into a dry paste rather than leaving them whole — it blends into the sauce beautifully and gets the flavour into every bite.
Chill before mixing: If you're making the mayo and sauce from scratch, let them cool in the fridge first. You'll get a much thicker, more satisfying result.
No sesame? Leave them out entirely and the sauce still sings. Ground toasted peanuts or other roasted nuts work brilliantly as a swap.
Storage: Into a sterilised airtight jar, fridge, up to 3 weeks. Clean spoon every time and give it a stir before serving.
Nutrition
Serving: 10ml | Calories: 33kcal | Carbohydrates: 1g | Fat: 3.1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.7g | Sodium: 95mg | Potassium: 16mg | Sugar: 1g | Vitamin A: 8IU | Calcium: 6mg
