Creamy, spicy just right and incredibly addictive: the famous Japanese Kewpie mayo has that little extra something that transforms any everyday dish.
According to @happycook.frKewpie is one of the essential condiments in Japan. We find it in many emblematic dishes Japanese cuisine. Whether served with hot or cold dishes, it instantly enhances each bite. His secret? An ultra-smooth texture et a deeper taste than classic mayonnaise, thanks to rice vinegar, dashi and egg yolks which provide incomparable wealth.
The essential ingredients for a perfect homemade Kewpie
To find the authentic taste, you will need : 20 cl of neutral vegetable oil, 3 large egg yolks, 1 tablespoon of rice vinegar, ½ tablespoon of dashi, ⅓ teaspoon of Japanese powdered mustard (or 1 tablespoon of Dijon mustard if you don’t have any), plus a pinch of salt and a pinch of white pepper.
Each ingredient plays a role: vinegar provides a mild aciditythe dashi a discreet umami note, and the mustard structures the whole. An oil with a very neutral taste such as rapeseed, grapeseed or sunflower, allows you to don’t overwhelm the Japanese flavors more delicate. Once the base is ready, everyone is free to adapt the acidity or strength adding a little more vinegar according to your wishes.
Preparation in 3 steps, simple and quick
The first step involves mixing rice vinegar, salt, dashi and mustard until everything is well dissolved. Then add the egg yolks and whisk vigorously until obtain a start of emulsion. This scented base forms the heart of the Kewpie.
Next comes the step of incorporating the oil. According to his instructions, we start dripthen we move on to a regular net all whipping without stopping (or by letting the mixer work). Little by little, the sauce thickens and becomes smooth like cream. All that remains is to adjust the seasoning and keep everything coolin an airtight container, for 24 to 48 hours maximum.
This homemade Kewpie can be enjoyed absolutely everywhere. It enhances okonomiyaki, takoyaki or even sushi, and goes wonderfully with karaage fried chicken and fries. She brings that subtle, umami taste which enhances each dish. Once you taste it, it becomes almost impossible to return to a classic mayonnaise.
Also read:
Journalist
Cook in my spare time and very curious about the flavors of the world. I love getting my hands dirty as much as sharing my culinary discoveries. Japanese sushi with couscous…
