Chef Makes Quick Japanese Mayo Using Just A Blender, Tofu, And Pantry Staples

Mayonnaise is one of the most versatile condiments out there — from a spread on a sandwich to a butter replacement in baking, there isn't much that mayo can't make better. Most may know mayonnaise as a mixture of eggs and acid, but in Japan, this condiment is made a little differently. Commonly known as Kewpie mayonnaise, this Japanese condiment is made with egg yolks, apple cider vinegar or rice vinegar, and MSG to create a creamier, richer result. That said, this mayo is not vegan. However, "Top Chef" finalist and three-time James Beard Foundation Awards semi-finalist, Chef Shota Nakajima, has a recipe that requires a simple swap and a few extra ingredients that will give you a tasty egg-free, Japanese-style mayo. 

Chef Shota shared a post Instagram showing an easy way to make a completely vegan Japanese mayo at home with tofu, plus rice vinegar, oil, a dash of MSG, onion powder, mustard, nutritional yeast, salt, and citric acid. Tofu acts as the creamy base in place of eggs, while the extra seasonings help bring together that intense umami flavor. The citric acid and vinegar not only add tang, but they also help to keep the tofu-based mayo from spoiling fast. Simply drain your tofu and add it to a blender with the rest of the ingredients, and it's ready to be enjoyed. The final result will still be smooth and tangy like a regular mayonnaise, even without the use of eggs. 

While Chef Shota Nakajima's vegan Japanese mayonnaise is a foolproof method, there are a few ways you can customize this recipe. A vegan mayo can be made at home in more than one way – you can use aquafaba, the water from a can of chickpeas, or cashews as your base. Both of these ingredients will aid in that creamy, smooth result. 

You could also use miso paste for a deeper umami flavor, or maple syrup for a bit of sweetness. You can even spice it up with sriracha or other seasonings for added flavor. To achieve that bright yellow Kewpie color, add a bit of rapeseed oil for a golden tint. If you're really looking for that subtle egg flavor, sprinkle in a little black salt to your mixture to do the trick. 

Kewpie mayonnaise may be the best according to many chefs, but the vegan version is just as tasty no matter what extra seasonings you add to it. This mayo will last in the fridge for up to a week, and you can use it in just about anything, sandwiches, sushi, noodles, or as a dipping sauce or spread. You might just find it becoming your favorite style of mayo.