Japanese Koji Mayonnaise
A probiotic, umami-packed twist on classic Japanese mayo. Using raw shio koji instead of MSG, this quick, 5-minute homemade mayonnaise brings deep flavor and wellness benefits to your kitchen. Perfect as a rich dip for fresh vegetables, a luxurious sandwich spread, or a finishing sauce for grilled proteins.
Servings: 1 cup
Calories: 85kcal
Equipment
- Immersion blender
- Tall, narrow container
Ingredients
- 10 tbsp Taihaku sesame oil or rice oil
- 1 pc whole Egg room temperature or pasteurized
- 2 tbsp Shio koji
- 1 tbsp Rice vinegar
- 1/2 tbsp Lemon juice
- 1 tsp Dijon mustard
Instructions
- Combine the Base: In a tall, narrow container, add the room-temperature egg, shio koji, rice vinegar, lemon juice, and Dijon mustard.
- Add the Oil: Gently pour the 150ml of your chosen oil directly on top. Allow it to sit for a moment so the oil floats and the egg remains pooled at the bottom.
- Blend: Plunge the immersion blender all the way to the bottom of the container, directly over the egg. Turn it on high and keep it completely still against the bottom for 10–15 seconds until the mixture turns opaque and thickens around the blades.
- Emulsify : Slowly tilt and pull the blender upwards to draw the remaining oil down into the vortex. Continue blending until the mayonnaise is perfectly uniform, thick, and creamy.
Notes
Active Enzymes (Crucial Note): Because raw shio koji contains highly active amylase enzymes, it will quickly break down complex starches into simple sugars. Do not use this mayonnaise for make-ahead potato salads or harusame (glass noodle) salads, as they will become watery and unpleasantly sweet. Stick to using it as a dip or spread!
Nutrition
Serving: 14g | Calories: 85kcal | Carbohydrates: 0.5g | Protein: 0.5g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 55mg