Japanese-style mayo has a smoother and thinner consistency, tangier character, and depth of spices that distinguishes it from its American brethren. [ Photographs: Joshua Bousel ]
Note: Monosodium glutamate is essential to the flavor of Japanese mayonnaise. It can be purchased from most Asian grocers under the Aji-No-Moto brand, in American supermarkets under the brand name Ac'cent, or online. Hon-dashi can be found in Japanese markets or ordered online.
About the author:Joshua Bousel brings you new, tasty condiment every other Wednesday and a recipe for weekend grilling every other Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
About This Recipe
Ingredients
2 tablespoons rice vinegar
1 tablespoon plus 1 teaspoon malt vinegar
1 teaspoon Kosher salt
1/2 teaspoon MSG powder (see note above)
1/2 teaspoon Japanese mustard powder
1/8 teaspoon hon-dashi powder (see note above)
1/8 teaspoon garlic powder
2 large egg yolks
1 cup vegetable oil
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