1. Prep Work: Ensure the egg yolk is at room temperature for better emulsification. Prepare all the ingredients and equipment needed before starting the process.
2. Blend the Base: In a mixing bowl, blender or food processor, whisk the egg yolk until smooth and slightly thickened. Add the rice vinegar, dijon mustard, granulated sugar, and salt to the egg yolk. Whisk together until well combined.
3. Emulsify the Oil: Slowly drizzle the oil into the egg yolk mixture while whisking continuously. Start with a few drops at a time to create a stable emulsion. As the mixture begins to thicken, you can gradually increase the speed of adding the oil while whisking until all the oil is incorporated.
4. Adjust Consistency and Flavour: If your homemade Japanese mayo is too thick, you can add a few drops of water or rice vinegar to achieve the desired consistency. Taste the mayo and adjust the seasoning to your liking. Add more salt, sugar, or dijon mustard for your preferred taste.
Optional: Add MSG (Monosodium Glutamate)
If you wish to replicate the umami flavour found in commercial Japanese mayo, you can add a pinch of MSG to the mixture. This step is entirely optional, and the mayo will still taste delicious without it.
Transfer and Store: Transfer the homemade Japanese mayo into a clean jar or container. Store the mayo in the refrigerator for up to one week. Homemade mayo tends to have a shorter shelf life compared to store-bought varieties, so it's best to use it within the specified time.
Looking for more Japanese-inspired recipes? Check out our Japanese Egg Rice Porridge recipe here, or bask in Chawanmushi (Savory Japanese Egg Custard).
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