I have tried multiple kewpie Mayo recipes. Your recipe is the closest to the brand kewpie mayo. Thank you 🙏. I used melted butter as the oil because I am moving away from seed oils. Thank you
@@KatyS96 I used melted butter.I first used avocado oil, but as any oil extracted using heat it is still not good, that is why I changed to melt butter.
I just made this earlier today. I love Kewpie but it's hella expensive. I halved the recipe but used two yolks and a smidge extra water. Subbed avocado oil for the canola, which I don't like. Interestingly, I'm really tasting the seasoned rice wine vinegar above all else. I'll see how it tastes again tomorrow, after a night in the fridge. It's not unpleasant but not what I'm going for. Will try cutting the RWV with white or ACV next time. This will be a work in progress but this recipe is a great start. Thanks so much!
My issue with Kewpie is cost, and cutting open the bottle to scrape out what can’t be squeezed out, and I love it! I’m going to the Oriental market with recipe in hand! Some referenced you in another YT pizza recipe comment. Checked it out & so glad I checked out your channel. I’m saving & subscribing!👍😊
i have yet to get my hands on granulated dashi, but it must be pure rich umami bliss. but watch out for fine mustard too! maille brand is my favorite. for a dijon mustard it's gentle, but the flavour is incredibly savoury and and clean, without any bitterness, terragon, or too much vinegar. and it empuslifies things to perfection
@@cheftuan - I'll be making your recipe this weekend. Looking very forward to trying it. I've never had the Japanese mayo, but have been hearing an awful lot about it recently. Do you do a version of the Maille, Pommery, or Fallot mustards? Saved and subscribing. Thanks for the excellent vid!
@@cheftuan - Yeah, no worries there. I was just wondering if you had created a recipe for any of those mustards. (I use Maille and Pommery, and will now have to find some Fallot and give that a go.)
you are such a big help... im running out of stock of mayo for my takoyaki business.. im so grateful that i was able to find your channel ❤️❤️❤️ from Philippines
My bonito flakes (for dashi) are packed for a move, but I have nori, fish sauce, oyster sauce, mirin, miso. Would any of these be an ok sub for the dashi? I was thinking maybe a little oyster sauce would be enough?
Tbh, I have kept this in my fridge for up to a month. (I was out of town), and It was perfectly fine. Also, I don't make a ton of it at a time so I go through it in a week or two depending on what I'm eating.
@@cheftuan thanks much. I made your recipe and thought I'd up the Hon dashi... Love the consistency and the flavor is great. Next time though I think I'll try with the lower dashi ratio. Thanks for the video.
Wow! I love your videos!....Ok. I can't get kewpie (or sriracha) these days, so I'm getting excited to make this recipe.....Question: Would I need to use HonDashi, or can I use Dashi I have on hand (chili peppers, dried fermented tuna, mushroom, kelp, anchovy)? Will it make much difference?
Careful because hon dash has MSG in it. Usually a main ingredient. What gives it its main flavor is bonita powder. You can simply use bonita flakes crushed up if you want to avoid the MSG.
You can, but it will have a different taste to it. If you add some honey to your vinegar, just enough to take the raw bite of the white vinegar, it should work. But not straight up white vinegar. Hope this helps.
I don’t understand, I did everything the exact same down to the same ingredients and it came out way too watery. It’s basically a juice. Only thing I did differently was use an immersion blender :/// anything I can add to thicken it up???
Thank you for watching. Don't forget to hit the LIKE and SUBSCRIBE button!!!
I have tried multiple kewpie Mayo recipes. Your recipe is the closest to the brand kewpie mayo. Thank you 🙏. I used melted butter as the oil because I am moving away from seed oils. Thank you
You can use melted butter for Mayo 😮
Yeah what?! I’ve been using avocado oil. Does butter work or was it ghee?
@@KatyS96 I used melted butter.I first used avocado oil, but as any oil extracted using heat it is still not good, that is why I changed to melt butter.
@@nphan3940 nice! I’ll give it a try, thank you!
🤯
I just made this earlier today. I love Kewpie but it's hella expensive. I halved the recipe but used two yolks and a smidge extra water. Subbed avocado oil for the canola, which I don't like. Interestingly, I'm really tasting the seasoned rice wine vinegar above all else. I'll see how it tastes again tomorrow, after a night in the fridge. It's not unpleasant but not what I'm going for. Will try cutting the RWV with white or ACV next time. This will be a work in progress but this recipe is a great start. Thanks so much!
Same, definitely prefer the unseasoned. My husband bought a sweet one and it was all I could taste
Wow wow wow. I just made this with healthy avocado oil. And I used the full tablespoon of dasheen. I'm never going back. This is delicious 😋.
Awesome. Thank you for checking out my video. I'm glad you like the recipe!
My issue with Kewpie is cost, and cutting open the bottle to scrape out what can’t be squeezed out, and I love it! I’m going to the Oriental market with recipe in hand! Some referenced you in another YT pizza recipe comment. Checked it out & so glad I checked out your channel. I’m saving & subscribing!👍😊
I've seen some places sell Kewpie for $10/bottle! Insane. Also, thank you for subscribing. Have a great weekend!
I put Kewpie mayo on my grocery list today and just now realized, Wait, I can make my own. Duh lol. Thanks for the recipe :)
Kewpie Mayo, Hot Brown Mustard, Garlic Powder, and Kimono Mom's Umami Sauce = *Chef's Kiss*
That sounds wonderful!
Great stuff! And what a result, wow, you nailed it.
Thank you!
my first impression of kewpie is anchovies mustard with anchovies is how it tastes to me so to see you use dry fish is the nose on head
The mayo looks so delicious! I want to try both so bad
Do it!
You’re very underrated. Your dishes knock those tv chefs out of the water. Will sub and like all vids!!
Thank you so much. I appreciate you. Have a kick ass day!
i have yet to get my hands on granulated dashi, but it must be pure rich umami bliss.
but watch out for fine mustard too! maille brand is my favorite. for a dijon mustard it's gentle, but the flavour is incredibly savoury and and clean, without any bitterness, terragon, or too much vinegar. and it empuslifies things to perfection
I agree. Have you tried Edmund Fallot brand mustard? If you haven't, you must.
@@cheftuan - I'll be making your recipe this weekend. Looking very forward to trying it. I've never had the Japanese mayo, but have been hearing an awful lot about it recently. Do you do a version of the Maille, Pommery, or Fallot mustards? Saved and subscribing. Thanks for the excellent vid!
@belizehouseforrent6138 yeah, use whichever mustard you like.
@@cheftuan - Yeah, no worries there. I was just wondering if you had created a recipe for any of those mustards. (I use Maille and Pommery, and will now have to find some Fallot and give that a go.)
@@belizehouseforrent6138 how did it turn out?
Leave your mayo ripe overnight and taste again, you will see how the taste changed. Definitely i going to try your recipe. Thanks a lot.
It gets better.
@@cheftuan 👍
@@peterenrique67 let me know what you think of the recipe. Happy cooking.
I love your voice--- very distinctive and friendly
Thank you!
you are such a big help... im running out of stock of mayo for my takoyaki business.. im so grateful that i was able to find your channel ❤️❤️❤️ from Philippines
My absolute pleasure!
do i have to store in the fridge?
@@cocoypaye9641 yes.
Wonderful recipe! One question, which food processor do you use? I liked this oil dripping accessory.
Thank you! It's a little Kitchen Aid food processor. It's very handy.
Great recipe
Thank you very much!
Wao
My bonito flakes (for dashi) are packed for a move, but I have nori, fish sauce, oyster sauce, mirin, miso. Would any of these be an ok sub for the dashi? I was thinking maybe a little oyster sauce would be enough?
No....not oyster sauce. Too strong. I'd add a few splashes of fish sauce.
@@cheftuan Great! Thank you for the quick response.
Nice framed menus!
Thank you! Definitely great meals and amazing experiences.
can I use sunflower oil as I can't find canola oil here in the UK and can I use apple cider vinegar?
Yes you can use sunflower oil. Apple cider vinegar will give it a different flavor but it'll still be good.
How long will this be fresh in the fridge? I’ve seen a lot of homemade mayo videos that say five days unless you can ferment it first.
Tbh, I have kept this in my fridge for up to a month. (I was out of town), and It was perfectly fine. Also, I don't make a ton of it at a time so I go through it in a week or two depending on what I'm eating.
Can we substitute the canola oil with grape seed oil?
Yes, absolutely
I noticed you don't use lemon juice. Does the vinegar take it's place?
Yes it does.
@@cheftuan thanks much. I made your recipe and thought I'd up the Hon dashi... Love the consistency and the flavor is great. Next time though I think I'll try with the lower dashi ratio. Thanks for the video.
Wow! I love your videos!....Ok. I can't get kewpie (or sriracha) these days, so I'm getting excited to make this recipe.....Question: Would I need to use HonDashi, or can I use Dashi I have on hand (chili peppers, dried fermented tuna, mushroom, kelp, anchovy)? Will it make much difference?
I've only made it the way I did in the video. As long as the flavors are similar, I think you should be fine.
Thank you
No. Thank YOU!
I have been curious about Kewpie,but I can’t eat MSG. This recipe would help a great deal. T.Y.
My pleasure. Let me know your thoughts. Happy cooking.
Careful because hon dash has MSG in it. Usually a main ingredient. What gives it its main flavor is bonita powder. You can simply use bonita flakes crushed up if you want to avoid the MSG.
I don’t have hon dashi and the closest Asian grocery store is far away. I do have MSG, can I just use that instead? And if so, how much?
Use 1/4 tsp
@@cheftuan Thanks! ❤️
Thanks for sharing this recipe. 👍😋👍❤️
Thank you for watching this video! Hope you give this a go!
Cool little food processor! How can I get one?
I got mine on Amazon.
Name please.
@@Mr.56Goldtop kitchenaid
@@cheftuanSorry man, last question. How many cups? Is this the 3.5 C chopper?
@@Mr.56Goldtop yes, I believe so.
Can you use all olive oil instead of Canola oil as that is a synthetic mess disguised as oil?
Yes
How long will your mayo keep in the fridge?
2 weeks but it's usually gone before then.
I want this right nowwwww 🤤❤️
You should whip up a batch! It's so good.
Hello! how long keeping in the fridge
Up to 2 weeks
Thank you
Can i use white vinegar i doesn't have the rice vinegar though 😭
You can, but it will have a different taste to it. If you add some honey to your vinegar, just enough to take the raw bite of the white vinegar, it should work. But not straight up white vinegar. Hope this helps.
@@cheftuan thanks for the reply😭❤️🔥
@@muhammadamirulkhairi4581 thank you for watching my video!
I don’t understand, I did everything the exact same down to the same ingredients and it came out way too watery. It’s basically a juice. Only thing I did differently was use an immersion blender :/// anything I can add to thicken it up???
Sounds like you combined everything all at once and there was too much water.
how long does this last in the fridge?
If using pasteurized eggs, up to a month. But I'm sure you'll finish it before a month's end.
How long does it keep
Each batch usually doesn't last longer than 2 weeks in my house. But I wouldn't keep it for longer than a month.
😋👍
Oil is which one
I used canola. But you can use whatever oil you like. Although I wouldn't recommend olive oil. It will throw the flavor off.
No MSG in the recipe?
oh, nvm, I see the Hondashi has MSG in it.
I really like japanese Mayo for sushi, but the problem is 🫰
Agree. That's why I came up w this recipe! Haha..save money to buy more fish! Haha
Carolyn Plaza
worked
Put MSG on your recipe.. And your flavor will be awesome
There's already plenty of it in the hondashi.
Lost me with the Canola. And, I'm Canadian!
Sorry. Feel free to use any neutral flavored oil.
Ok Add Ingredients on the Screen
Why?
Read me for info VIDEOS
I get headaches from msg (proven scientifically by me eating pringles) so this recipe is awesome! Thx!
I sincerely hope you try this recipe!
Same!
The main ingredients in the hondashi he is using is salt and MSG. Kewpie just use pure MSG.
@@dandeveny4513oh crap. It’s true. I looked it up. 😮
Same. I can't eat anything with MSG. Always glad to have recipes that don't I like it. The headaches last a long time. This recipe looks delicious.
How long will your mayo keep in the fridge?
I only make a small amount at a time and it gets used up within a week usually.
How long does it keep
In an airtight container in the fridge, 2 weeks.
Thank you for responding
@@amberarkel5236 thank you for watching my video!