Japanese Mayonnaise (Kewpie Mayo)

Just like soy sauce, sake, mirin, and miso, Kewpie mayo has been one of the predominant
condiments in Japan since it was first introduced to Japan in 1925. In fact, when I was growing up, there were not too many varieties of dressings and we used to eat salad with a dollop of mayo (oh the good old days!).
Japanese Mayonnaise (Kewpie Mayo)

Ingredients

• 1 pasteurized egg yolk at room temperature (See Notes)
• 1 tsp Dijon mustard (See Notes)
• ¾ cup canola oil (¾ cup = 180 ml)
• ½ tsp kosher salt
• 1 tsp granulated sugar (I added 2 more tsp at the end, but it's up to your preference)
• ¼ tsp dashi powder
• 1 Tbsp rice vinegar
• 2 tsp fresh lemon juice (roughly ½ lemon)

Instructions

1. Gather all the ingredients (Please note: I doubled the recipe above so that I can take good pictures of step-by-step process and a large jar of mayo as a final product). Make sure pasteurized egg yolk is at room temperature.
2. In the food processor or hand mixer or immersion blender, put the egg yolk and mustard and process for 20 seconds.
3. With the food processor running, SLOWLY drizzle canola oil (A THIN, STEADY STREAM OF OIL) until about ¼ cup of the oil has been added. The mixture is beginning to thicken and emulsify.
4. Add kosher salt, granulated sugar, and dashi powder and give everything a whirl again.
5. Continue to add the oil in a thin steady stream until about ¼ cup of the oil has been added.  I use "stir" while adding the oil.
6. Finally add the rice vinegar, lemon juice, and the remaining oil and process for an extra 10 seconds.
7. Taste the mayonnaise and adjust with salt, sugar (I added 2 more tsp, so I used total 3 tsp), or lemon juice to your liking.
8. You can store the mayonnaise in an airtight container for about 4 days in the refrigerator.

Recipe Notes

Pasteurized egg yolk: If you cannot find pasteurized egg, use the best, freshest egg you can find for this recipe.  You can pasteurize your eggs if you have an immersion circulator.  

Dijon Mustard: Mustard not only adds flavor but it also helps to keep the mayonnaise stable and emulsify the mixture, reducing the risk of the mayo breaking. I personally consider mustard "not optional" ingredient.

https://www.justonecookbook.com/japanese-mayonnaise/