If you love the punchy heat of wasabi and the creamy tang of Japanese mayo, then you’re going to obsess over this Wasabi Kewpie Mayo. It's that perfect blend of smooth, umami-rich homemade kewpie mayo with a spicy kick that wakes up your taste buds. Whether you’re drizzling it over sushi bowls, dunking fries, or layering it into your favorite mayo sandwich recipes, this sauce is the ultimate flavor bomb. And bonus—it’s incredibly easy to make at home with a few pantry staples and just five minutes of your time.
Wasabi Kewpie Mayo
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course Condiment
Cuisine Japanese
Blender, immersion blender, or whisk Any of these will work. A blender makes it easy, but you can totally whisk it by hand.
Mixing bowl If going old school with a whisk
Measuring spoons and cup Accuracy helps with emulsifying
Glass jar or airtight container For storing your mayo in the fridge
- 1 egg yolk – at room temperature key for emulsifying
- 1 teaspoon Dijon mustard – helps with emulsification and adds a little zip
- 1 tablespoon rice vinegar – for that authentic Japanese tang
- 1 cup neutral oil – like canola vegetable, or grapeseed
- 1 teaspoon sugar – balances out the vinegar and heat
- 1/2 teaspoon salt
- 1 tablespoon mirin – optional but adds a gentle sweetness
- 1 tablespoon wasabi paste – adjust to taste depending on your heat preference
- 1 teaspoon lemon juice – brightens the whole mix
Start your emulsion
In a blender or mixing bowl, combine the egg yolk, Dijon mustard, rice vinegar, sugar, salt, and mirin (if using). Blend or whisk until smooth.
Add oil slowly
While blending (or whisking), slowly drizzle in the oil. Start with a few drops at a time to help the emulsion form, then gradually increase to a thin stream.
Finish with flavor
Once thick and creamy, blend in the wasabi paste and lemon juice. Taste and adjust salt or wasabi as needed.
Store it
Transfer to a clean jar and refrigerate. It’ll thicken more as it chills and stays good for about a week.
What to Pair It With?
This spicy-smooth mayo works with way more than just sushi rolls:
- Sushi or poke bowls – A perfect drizzle on top
- Burgers or sliders – Swap it for your usual chipotle mayo recipe easy
- Roasted veggies – Try it with sweet potatoes or asparagus
- Mayo sandwich recipes – Especially egg salad or tuna melt
- Tempura or fried chicken – Like a Japanese twist on ranch
Pro tip: Mix it with a touch of soy sauce for a dipping sauce that'll blow your mind.
FAQs
1. What type of oil should I use for japanese mayo recipe?
Neutral oils like canola, vegetable, or grapeseed are best. Olive oil can be too strong in flavor.
2. Can I use whole eggs instead of just yolks?
Yes, but using just the yolk gives you that extra-rich, velvety texture that mimics authentic japanese mayonnaise recipe.
3. Is there a good mayo substitute?
If you’re egg-free or vegan, try using aquafaba (chickpea brine) as a base for a diy mayonnaise recipe—it won’t taste exactly like kewpie, but it’ll get you close in texture.
4. What if I don’t have wasabi paste?
You can use wasabi powder mixed with water. Start small—it can be potent!
5. Can I use dukes mayonaise recipes instead of making my own?
Absolutely. It won’t be quite the same as a true Japanese spicy mayo, but Duke’s has that nice tang and creamy texture. Just stir in the wasabi and a bit of rice vinegar to mimic the flavor.
