Homemade Japanese Mayo

Homemade Japanese Mayo

Another adaption from Miss Shihoko. Japanese mayonnaise, is different from the standard mayonnaise that you buy in supermarkets and may be more familiar with. It’s creamer, thicker, and has a bolder egg taste with a subdued tangy sweetness with a much less acidic flavor.

Course sushi
Cuisine Japanese
Keyword Japanese Mayo
Prep Time 5 minutes
Cook Time 5 minutes
BarrowFamily.org Chopstick Chronicles


  • 1 egg yolk *1
  • 1 tbsp Rice Vinegar 15g *2
  • 1 tsp lemon juice 5g
  • 1/2 tbsp dijon mustard 7.5g
  • 1 tsp sugar 5g
  • 1/4 tsp salt 1g
  • 1/2 cup vegetable oil 100g/4oz*3


  1. Do this extra step if you are using non pasteurised egg
  2. Crack the egg into a container and leave it in 140°-160°F ( 60-70°C) hot water bath for 5 minutes.

Japanese Mayo

  1. Separate the egg to egg yolk and white. *4
  2. Combine all ingredients except oil in a small mixing bowl. *5
  3. Transfer the egg yolk and other ingredients mixture into a electric blender.
  4. Add a small amount of oil at a time and blitz or pulse the blender.
  5. Repeat this step until all the oil is added and egg mixture and oil has emulsified creamy.
  6. Transfer the Japanese mayo into a sterilized container. *6

Recipe Notes

More notes from Miss Shihoko
1 Use pasteurized egg if possible. I used a large egg’s egg yolk which weighs about 0.5oz (13g)
*2 If you don’t have or access to rice vinegar, you can substitute apple cider vinegar.
*3 I used rice bran oil. You can use any of vegetable oil that does not have any distinctive flavor.
*4 I used the leftover egg white for making scrambled egg or Tamagoyaki (Japanese rolled egg omelets).
*5 You can place them straight into the blender but I found it splashed everywhere and does not combine the ingredients well.
*6 Try to use it within the day you made or next couple of days. Mayonnaise can not be kept in the freezer. Sterilize the container by adding boiling water to it initially.
*7 Make sure you use about 10% vinegar to the total amount of mayonnaise you are making.
*8 This recipe makes about 9oz (250g)
Calories: 1023kcal | Carbohydrates: 6g | Protein: 3g | Fat: 114g | Saturated Fat: 91g | Cholesterol: 195mg | Sodium: 676mg | Sugar: 4g | Vitamin A: 260IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg