For those concerned about the thickness (or lack of in the video). 1. It'll thicken a little more if you store it in the fridge. 2. If you're eating it right away, you'll want to add some more oil, but do be careful not to over throw the balance or else it'll split. Adding another egg will only either give you more quantity or make it less thick if you try to use the same amount of oil. I've been making mayo for a few years now, so I've came upon some of the possible failure points and options.
On a side note, if you use a immersion blender, it seems to use less oil. Don’t know if it’s allowing it to bind better or incorporating more air into the mix. On another note, my mom fell in love with the chick pea liquid version more than using eggs
Just made this about 20 minutes ago, WOW best Mayo I have ever had and made.....Thank you for the recipe. Me and my family are gonna convert from regular Best Foods mayonnaise to this. :)
Hi! I loved that you pasteurize the eggs. Maybe if you would add one more egg yolk or two your mayonnaise would be more thicker? How much oil do you use?
@@brizing5671 Myanmar, a country in South East Asia. We have fresh mustard as in vegetable. But the mustard paste? it is really uncommon to eat it so it is quite rare 🤣🤣🤣
White vinegar is a lot more pungent than rice wine vinegar. I would use apple cider vinegar, or champagne vinegar. If you use white vinegar then maybe add a bit more sugar to counter-balance the acidity.
Hi Shihoko, I’ve been making my own mayonnaise for years, the exact way you did, I use my backyard eggs also 😋, but I didn’t know that it’s Japanese mayonnaise,, I was looking for kewpie recipe.. so, is there anything different between this one and the kewpie mayonnaise? I’m not Japanese but i LOVE the Japanese kitchen, you had a new subscriber. :)
Is there a way to make this more stable? Using 9oz of mayo in 2 days isn't realistic and ends up costing way more than Kewpie which lasts a lot longer in the fridge.
@@rottingmaggots Yeah....MSG is natural (at least in origin). If you've ever seen the dried Kombu used in dashi stock, it's got a fine white powder on it... that's MSG occuring naturally. The inventor of it originally isolated it from Kombu when researching what gives miso soup its depth of flavor.
putting pointless sugar in mayo is american style. I was under the impression that Japanese cooking doesnt pollute every little thing with sugar like you have done here. this is a healthy fiod without the sugar.
Japanese do put (a little bit of) sugar in their cooking. Americans though tend to sweeten their beverage with multiple teaspoons of sugar….Japanese tea on the other hand has no sugar.
Mayo it's not from USA or Japan, so you can make it like that if you want. It's an Spanish invention and we made it with eggs and olive oil and sometimes vinegar and always salt
For those concerned about the thickness (or lack of in the video). 1. It'll thicken a little more if you store it in the fridge. 2. If you're eating it right away, you'll want to add some more oil, but do be careful not to over throw the balance or else it'll split. Adding another egg will only either give you more quantity or make it less thick if you try to use the same amount of oil.
I've been making mayo for a few years now, so I've came upon some of the possible failure points and options.
great to scroll down to your comment!
Thank you sm
On a side note, if you use a immersion blender, it seems to use less oil. Don’t know if it’s allowing it to bind better or incorporating more air into the mix.
On another note, my mom fell in love with the chick pea liquid version more than using eggs
Instructions unclear. I made a hot dog.
Did it taste good at least ?
Tried to do this several times but this recipe video is the one that really helped
Great to hear!
Just made this about 20 minutes ago, WOW best Mayo I have ever had and made.....Thank you for the recipe. Me and my family are gonna convert from regular Best Foods mayonnaise to this. :)
I am looking forward to trying this! It is so expensive to buy Japanese mayo in the UK. Thank you!
Hope you like it!
This is missing one of the most important items that makes kewpie so delicious and that is MSG
@@SexyBibliophile yeah replace the sugar with msg and it will be healthier and taste better.
@@SexyBibliophile whay is MSG?
What brand thermometer and blender did you use? I really like their simple design
Mayo with only yolks sounds amazing... But I've heard the authentic Kewpie does not have sugar. Thank you for the recipe. 🙋
Thank you. I really love Japanese mayo
Thanks! What oil did you use?
I wanna know too please
Certainly, some sunflower oil
Hi! I loved that you pasteurize the eggs. Maybe if you would add one more egg yolk or two your mayonnaise would be more thicker? How much oil do you use?
I think this kind of mayo is supposed to be that sort of consistency but im sure if you added more egg it would work
Or more oil. In the beginning when making mayo it will get thicker the more oil you add
you are using English mustard or Dijon mustard？
Is there any substitution for mustard? I can't buy it in my country
What country do you live in ? And why can’t you have mustard ? 🙀
why is this so funny
substitute your country for a better one with more flavour
@@brizing5671 Myanmar, a country in South East Asia. We have fresh mustard as in vegetable. But the mustard paste? it is really uncommon to eat it so it is quite rare 🤣🤣🤣
@@Gocunt Well I can't help it 🙄🙄🙄 I was born in it. That ingredient is just weird and uncommon. I never found any dish eaten together with it
Would this be good without the sugar?
It's there any substitute for rice vinegar?
Same problem. I normally use white vinegar with just a little shot of apple vinegar in my sushi recipe and it tastes glorious.
@@EduardoMartinez-fk2pv I tried distilled vinegar and I think I added to much 😭
This is very yummy ! 😋 I’ve never had kewpie mayo before so idk if it’s just like it but delicious regardless! 😄 definitely would make again !
What can I use instead of rice wine?
You can use apple cider vinegar or white vinegar :D
@@ChopstickChronicles thank you
White vinegar is a lot more pungent than rice wine vinegar. I would use apple cider vinegar, or champagne vinegar. If you use white vinegar then maybe add a bit more sugar to counter-balance the acidity.
Which oil did you used?
It’s more than likely canola oil
Hi Shihoko, I’ve been making my own mayonnaise for years, the exact way you did, I use my backyard eggs also 😋, but I didn’t know that it’s Japanese mayonnaise,, I was looking for kewpie recipe.. so, is there anything different between this one and the kewpie mayonnaise? I’m not Japanese but i LOVE the Japanese kitchen, you had a new subscriber. :)
Kewpie Mayo usually has dashi broth or dashi powder in it. It gives the sauce a rich umami taste.
It will surprise you that mayonnaise it's actually a Spanish invention
in japanese mayo, you only use egg yolks...
and msg and sugar can be replaced with dashi for a sweet and umami taste...
Is there a way to make this more stable? Using 9oz of mayo in 2 days isn't realistic and ends up costing way more than Kewpie which lasts a lot longer in the fridge.
No MSG?
I mean its cool if It works but usually you Always put the acids last so ist will get thick every time
Where is the hondashi?
Is the step with the hot water bath necessary? Or does that just help to seperate the yolk from the eggwhite?
It pasteurizes the eggs so that you don’t get salmonella! If you live in a country where that’s not a problem, you can skip that step
@@thewitch2810 Okay thank you
where is the umami?
Cool video. Thanks!
How’s this different to normal mayo? The rice vinegar?
The rice vinegar and the fact it’s strictly egg yolks. “Regular” Mayo uses full eggs.
This is just regular mayo with a lil bit of sugar (no umami detected here)
I always thought kewpie had a little bit of hondashi or msg :O
Does she use the egg white later or nah?
Nope. At least not for this.
None of these "DIY" recipes include MSG so I question both their validity and flavor.
You don’t always need msg eric
Msg is poison stop being a larp as well
@@rottingmaggots MSG is in literally all Asian cooking
@@littlefunnywithsomemoney you are fake news
@@rottingmaggots Yeah....MSG is natural (at least in origin). If you've ever seen the dried Kombu used in dashi stock, it's got a fine white powder on it... that's MSG occuring naturally. The inventor of it originally isolated it from Kombu when researching what gives miso soup its depth of flavor.
Awesome!!! Thank you 😊
You are so welcome!
I'm just concerned about the use of an impact gun for the food processor
Is that a blender?
It's a food processor.
you forgot the MSG
Where's the anijo
To runny needs another yolk
Grey Poupon Mustard hah. Of course it's good.
To much sugar go half that
I made it and was delicious even better than Kewpie
Shit I don’t have rice vinegar
You can use either apple cider vinegar or normal vinegar:-)
Legit just failed 7 times in a row to make friggin mayo
why is your mayo so runny_ wtf
MSG
To bad there's no voice, Must be for the hearing impaired. Boooooooooooooooooooo! Psss.
putting pointless sugar in mayo is american style. I was under the impression that Japanese cooking doesnt pollute every little thing with sugar like you have done here. this is a healthy fiod without the sugar.
It’s about taste
Lmao. Look on the back of kewpie at the ingredients. SUGAR IS LISTED.
A$$hole
Japanese do put (a little bit of) sugar in their cooking. Americans though tend to sweeten their beverage with multiple teaspoons of sugar….Japanese tea on the other hand has no sugar.
Mayo it's not from USA or Japan, so you can make it like that if you want. It's an Spanish invention and we made it with eggs and olive oil and sometimes vinegar and always salt
And sorry but mayo in its own it's not healthy, but very tasty and sometimes is what's important