Copycat Kewpie Mayo Recipe
If you have been scrolling through food trends on TikTok, we are betting that you know what Kewpie mayonnaise is. According to the Kewpie website, the popular condiment was first invented in 1925 in Japan, and has recently been trending on social media, and featured in viral recipes. This copycat recipe brought to us by recipe developer Miriam Hahn is easy to make if you want to replicate the condiment at home.
That being said, traditional mayonnaise and the Japanese Kewpie mayonnaise are more different than you would think. Hahn tells us "The main difference is a few key ingredients. Kewpie mayo uses only egg yolks, instead of the whole egg. It also contains rice vinegar, rather than distilled vinegar, and the authentic Japanese version includes MSG." Hahn also shares that Kewpie mayonnaise is a little thinner than what most mayonnaise lovers are used to, and it is usually more yellow in color.
Gather the ingredients for copycat Kewpie mayo
With only 6 ingredients, this recipe couldn't be any easier. You will need MSG, which is available online and at many speciality grocery stores. Additionally, you will also need rice vinegar, salt, sugar, 2 egg yolks, and vegetable oil.
Combine the ingredients
First, mix the vinegar, salt, sugar, and MSG until well-combined. Then, blend the egg yolks in with the vinegar mixture. You can use a food processor for this step, but Hahn says a blender will work just fine. "You can even simplify things by using an immersion blender, but just be sure you are working in a deep enough container to keep splatters to a minimum." While blending, slowly add one-half of the oil at a time, until you achieve a creamy texture.
Serve and store the mayonnaise
After blending the ingredients, this copycat Kewpie mayonnaise is ready to enjoy. You can use this mayo on a club sandwich, as a dip with fries, or even as a dressing on coleslaw. Its natural umami taste and silky texture just might have you whipping up this condiment on a regular basis.
- 1 tablespoon rice vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon MSG
- 2 egg yolks
- ⅔ cup vegetable oil
- Combine the vinegar, salt, sugar, and MSG in a small bowl.
- Blend the eggs in a food processor along with the vinegar mixture.
- While blending, slowly add one-half of the oil at a time, until you achieve a creamy texture. Serve, and store leftovers in the refrigerator.
| Calories per Serving | 119 |
| Total Fat | 13.0 g |
| Saturated Fat | 1.0 g |
| Trans Fat | 0.1 g |
| Cholesterol | 24.4 mg |
| Total Carbohydrates | 0.4 g |
| Dietary Fiber | 0.0 g |
| Total Sugars | 0.4 g |
| Sodium | 38.3 mg |
| Protein | 0.4 g |
