Wandercooks · by Wandercooks★ 5.0 (10)
How to Make Kewpie Mayo – Japanese Mayonnaise
NUTRITION · PER SERVING1M COOK
CAL 46%·PRO 13%
CARBS 11G5% OF CAL
0G FIBER6G SUGAR5G OTHER
FAT 98G95% OF CAL
15G SAT83G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick homemade Japanese mayonnaise made with egg yolks, rice vinegar, and mirin. Tangier and sweeter than Western mayo, ready in under a minute.
condimentjapanese🌀 blenderdairy freegluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 1- 1 egg
- 1 tbsp rice wine vinegar
- 1 tbsp mirin
- 1 tbsp dashi stock (½ tsp dashi powder dissolved in 1 tbsp filtered water, or use fresh dashi stock.)
- 1 tsp dijon mustard (heaped)
- ¾ tsp salt
- 100 ml vegetable oil
At a glance
PER SERVING · TIME 1M
CAL 46%·PRO 13%
CARBS 11G5% OF CAL
0G FIBER6G SUGAR5G OTHER
FAT 98G95% OF CAL
15G SAT83G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1m
- Sodium
- 1991mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 69mg
- Calcium
- 30mg
- Iron
- 0.89mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 1M
- SODIUM
- 1991MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.