Japanese Mayonnaise Recipe: Homemade Japanese Mayo

Mayonnaise is a condiment or sauce made from egg yolks, oil, and vinegar or lemon juice. The Japanese version of this European sauce features additional umami in the form of monosodium glutamate (MSG); Japanese mayonnaise is also made with egg yolks only, making it more yellow in color than commercial American mayo, which typically uses whole eggs. Japanese mayonnaise is readily available in many Asian grocery stores, but nothing beats the flavor of homemade mayonnaise.

The origins of the word “mayonnaise” are unclear, but the condiment likely evolved from aioli, a sauce made from egg yolks, garlic, and olive oil that’s fundamental to both Catalan and Provençal cuisine. The plain version of mayonnaise, likely popularized by the French, spread throughout Europe during the eighteenth and nineteenth centuries and was sold commercially in the United States as early as 1907. In 1925, Toichiro Nakashima developed Kewpie mayonnaise, now the most popular brand of mayonnaise in Japan, after trying American mayonnaise during a trip to the United States.

Japanese mayonnaise is an essential ingredient, seasoning, and dipping sauce in many Japanese recipes.

1. 1. Okonomiyaki: This Japanese savory pancake is typically covered in squiggles of Japanese mayo and dark brown okonomiyaki sauce.
2. 2. Tamago sando: To make an authentic Japanese egg salad sandwich, you'll need Japanese mayo.
3. 3. Potato salad: In Japan, Japanese mayo is used to make Japanese-style potato salad, a popular breakfast food and snack.
4. 4. Karaage: Karaage is Japanese battered and deep-fried food, typically fried chicken. Japanese mayonnaise is typically served with karaage as a dipping sauce.