Salmon Tostadas is a modern Japanese recipe for a classic mayonnaise with mustards, vinegars and dashi granules. The full recipe is presented here and I hope you enjoy this classic Japanese version of: Japanese Kewpie Mayonnaise.
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With a whisk, bowl and a few accessible ingredients, this recipe is as close as it gets to creating your own Kewpie-Style Japanese Mayonnaise from scratch at home.
Ingredients:
2 egg yolks
½ tsp Japanese mustard (karashi)
½ tsp smooth Dijon mustard
175ml cooking oil neutral flavoured (I used rapeseed, avoid olive oil)
1 tbsp cider vinegar
2 tsp rice vinegar (unseasoned)
½ tsp fine sea salt
½ tsp lemon juice
pinch of ground white pepper
¼ tsp sugar
pinch of Ajinomoto or dashi granules (omit if not available)
Method:
Whisk together the egg yolks, ½ tsp Japanese mustard (karashi) and ½ tsp smooth Dijon mustard in a large bowl.
Measure 175ml cooking oil into a jug and pour a small drizzle down the side of the bowl into the egg yolks while whisking continuously and vigorously. Once incorporated, continue to slowly drizzle the oil into the eggs little by little while whisking until emulsified and half of the oil has been used.
In a small bowl, combine the cider vinegar and 2 tsp rice vinegar. Pour half of this mixture into the mayonnaise. Whisk well to combine.
Continue to whisk and add the remainder of the oil, then the remainder of the vinegars.
Once the mixture is thick and stable, season with ½ tsp salt, ½ tsp lemon juice, 1 pinch ground white pepper and ¼ tsp sugar. Whisk until these ingredients are evenly incorporated.
Optional: Add 1 pinch Ajinomoto (MSG) for that true Kewpie taste.
Optional: Switch to an electric whisk or immersion blender and whip until thickened to your liking.
Transfer to a sealable container, cover and refrigerate for 1 hour to thicken further before serving.
