Go to the Recipe: Japanese (Kewpie-Style) Mayo
Be polite Brian and stop being pretentious...
what is the function of lecithin, egg yolk powder, and glucose syrup in the recipe?
Is it possible to only use egg yolk powder? What is the advantage of using normaal egg yolk? And if possible, how much powder would be enough? Thank you!
Could I use honey instead of the glucose syrup?
Also working out the maths, an egg yolk is about 50% water by weight, so if I swapped the egg yolk powder for two large egg yolks at about 18g each, I'd have to reduce the water content to 27g, roughly?
"Corn syrup ... and generally contains both salt and vanilla flavoring."
No it doesn't.
In weight kosher, granulated, coarse or table salt have the exact same salinity/saltiness.
Sad that so many can't resist posting put-down comments.
thanks man! i will go with that! i really hate the consume glucose syrup xd
perfect
In Sweden and neighbouring countries, "distilled vinegar" is called Ättika, Eddike, Æddikke or a derivation on the theme. It is hard to think that acetic acid solutions could be missing from any country on earth. I'm sure it is readily at hand if you look.
In Sweden, diatilled vinegar (ättiksprit 12%) can be found among other vinegars in oedinary groseries but also in hardware stores as cleaning solutions.
I know it’s been a while but chefsteps uses Kosher salt which tends to be about half as salty as regular table or sea salt, perhaps that’s what happened.
It will Work with any vinegar
Is it possible to use regular white vinegar? In my country they don't sell distilled vinegar and the import costs on amazon are very high.
I agree! I thought this site would be REAL food, not just clever ingredients.
Perhaps you should find a website that is more suited to cater to your ignorance.
You can use corn syrup instead. It's a type of glucose syrup, which is often made from potatoes or wheat. I'm not an expert on Celiac by any means, but it would definitely not contain gluten.
Glucose syrup? Powdered egg yolk? Liquid soy lecithin? WTH?
at a restaurant supply store
your local asian grocery should have it. or just the section in your grocery store as well.
Where can I find the condiment bottle shown above? I cannot find it on Amazon.
I tested it, it was good with Tobias's suggestion, if you feel it's too thick you can add a little bit more water.
Hi, original Kewpie label indicates it contains mustard. Why not adding some there?
Try Tarragon Mayo - it is delicious on breakfast burgers
Was it good, Michael?
I think you should try it. My kitchen already has too many seldom-used modernist ingredients that I'm going to just do your suggestion when I make this mayo recipe this weekend.
My yolk powder says mix 1part of powder to 2 parts of water so I'm wondering of instead of the yolk powder would it be possible to use an additional 54g of regular yolk and reduce the water part to 9g instead?
How long can you store the Kewpie Mayo after you made it?
Your breaking it?
@Marianne Denman you don't have to convert. They offer the option integrated into their recipes. If you click on the "Edit Scale & Units" just above the ingredients, there's an option to change it to British Imperial measurements. You should note, though, that all measurements, regardless of metric or British Imperial are given by weight so you will need to purchase a scale. Grams tend to be a bit more accurate, which is why they are used, but you can change them all to pounds and ounces easily enough.
Metric is much more accurate.
Recently the recipe comes out too liquid; why??? I have done this recipe quite a few times. It always comes out great. Today I did it again and it came out too liquid. I don’t understand why. Same ingredients as always. Could the egg yolks be “different” rendering a more liquid result? It’s a warm day; could this cause that effect? Will adding more oil “fix” it? Any insights will be appreciated.
We just love okonomiyaki. There is a Japanese ketchup that goes with the Japanese mayo. Who would have thought cabbage would taste so good. Both have slight differences, but taste great. We make a batch of okonomiyaki & freeze some for future breakfasts.
Yeah. I guess all that money being spent on gay rave parties and drugs must have took it's toll on their taste buds.
Gram. Scale. If you don't have one, you are ill-equipped in the kitchen.
All that salt and oil keeps the bad bacteria at bay,
May I ask again- why use grams? If this is the US site it would be great not to have to convert every recipe to US measurements.
I'm not familiar with Celiac, but in the thin cut fries recipe they suggest substituting 2.5g granulated sugar per 10g glucose syrup.
Is there something else you can use beside glucose syrup, I have Celiac disease and I don't do so well with grains as well?
Thanks for the morning smile!
Nope. Chefsteps feels like they have too many fans, so they're culling the dumb ones. Congrats on surviving.
I'm definitely using MSG in everything I make today.
Waaaaaaay too salty like averything on Chefsteps. I recomend 5 g or less.
If your wife (p’s wife) is allergic to glutamate, make sure she doesn’t eat these foods high in the stuff and naturally occurring:
Aaron, that doesn’t mean the recipe the egg yolk powder is used in has that restriction, otherwise manufacturers could never use it. They’re talking about adding water to the powder to RECONSTITUTE it as a liquid...specifically. See this: https://cooperativepurchasers.com/Ingredients/Egg/Powdered-Eggs/
I have a friend who winds up in emergency if he eats peanuts or if peanut oil touches his food. (He mostly cooks at home, or if he eats out, he only goes to Manhattan’s tonier steak houses where he is assured his food is grilled, steamed, or roasted.)
Should all recipes with peanuts in them be excluded from this site to accommodate his allergy?
Btw, MSG is desiccated seaweed--read the history. And glutamic acid is the amino acid responsible for brain power, can actually increase IQ by 30 points, according to Harvard Medical School. Asians have not been getting headaches for the past century from using MSG, and they’re no slouches in the brain department either.
Another great mayo variation: Tarragon Mayo. Love it on burgers!
Corn syrup is sweeter than glucose and generally contains both salt and vanilla flavoring. I'd probably just substitute half as much plain white sugar. There's ample liquid in which to dissolve it.
I was wondering the same thing about the egg yolk powder. There's more than enough emulsifying power in a single egg yolk for the listed amount of oil, yet they use roughly five egg yolks, a bunch of egg yolk powder, AND a splash of liquid soy lecithin. Doesn't make a whole lotta sense to me.
Substitute "gluten" for "MSG" and you have what REAL celiac sufferers have to deal with every day. Does that make gluten an evil thing that should rot in Hell? If you're sensitive to something just leave it out. Nobody's holding a gun to your head.
Idiot.
Your wife is allergic to glutamate or sodium?
MSG, may you rot in Hell. MSG can almost put my wife in the hospital. Idiot. If the dish is good, you do not need that garbage. If what you are making needs MSG to make it taste acceptably, trash the dish.
I've used both xanthan and guar gum instead of the lecithin for this recipe, both worked just as well at the same weight
I'm in the UK, can't find soy lecithin except for this. Is this the right thing? https://www.amazon.co.uk/Mystic-Moments-RMSOYA100-Soya-Lecithin/dp/B009EMZ3AC/ref=sr_1_1?ie=UTF8&qid=1484153715&sr=8-1&keywords=liquid+soy+lecithin
Because, confirmation bias of course!
how is it possible that you are able to let this mayo in ur fride up to weeks? There is egg yolk powder inside which must be used as fast as possible :"Reconstituted egg yolks should be used immediately or refrigerated and used that day. To reconstitute mix 1 tsp of powder with 2 tsp of water for 1 egg yolk." Cheers
I have read a lot of the crap about how wonderful and safe MSG is. I don't believe it. In my case I do not get headaches. I get (pardon the expression) projectile diarrhea. So if you want to ingest that poison into your system, ENJOY! As for me, I will avoid it whenever I know it is in the food I am being served.
Why are you getting nutritional advice from a neurosurgeon (who is widely disavowed by nutritional scientists)? I get you want some authority figure to bolster your claims but everyone who works in the field says it's entirely safe. No one cares about your lectures when you have little to zero understanding about what you're lecturing. (Blaylock is also an anti-vaxxer, so maybe not the best source)
100% correct. ;-)))
You realize of course that MSG is seaweed (kombu), salt and water. (You ought to check its genesis.) The Japanese and Chinese (hell, all Asians) have been using it for 100 years, and I dont see it having affected their brains or health. In fact, Harvard medical school wrote years ago that glutamic acid can increase IQ by as much as 30 points. Japan has more centenarians running around active than we will ever have. The MSG scare started from one letter stateside from a guy who self-diagnosed what his hives or headaches were, and blamed MSG in Chinese food. One letter. I can’t remember who the recipient was, but whoever it was was afraid of a lawsuit. Sounds like the saturated fats scare; at least the medical profession had the smarts to strip that guy of his medical credentials in 2014, and remove his falsified 1970+ papers from all medical journals and scientific institutions. (One of which was The Seven Countries Report.) He falsified 80% of the data, which a careful NIH researcher in the early 00s discovered after he decided to verify the data during his time off to see if the evidence was replicable. The researcher wasn’t suspicious, just curious, and an egghead.
I buy my MSG at a Japanese market. Ajinomoto. I know how picky the Japanese are about what goes into their bodies.
Here ya’ go: "If MSG is so bad for you, why doesn't everyone in Asia have a headache?”
https://www.theguardian.com/lifeandstyle/2005/jul/10/foodanddrink.features3
Raw eggs are edible right
It's the third time I'm doing this recipe and I love it! This time I added 3 grams of dashi powder to the recipe and that made it more similar to kewpie that it was before
Fantastic for you! Feel free to listen to a book author who rails against MSG, aspartame, and vaccines, as tools of the world government totalitarian conspiracy. https://www.geneticliteracyproject.org/glp-facts/russell-blaylock/ I don't care too much if you don't eat MSG, but personally I hope that you ignore Blaylock's advice and vaccinate your kids.
Lastly, it is not merely that glutamate is found in nature, but rather that it is found naturally in the human body, whether you ingest MSG or not. In fact, without glutamates circulating through your brain, you would be dead.
I love this site and enjoy trying the recipes however I will skip the MSG. Dr. Russell Blaylock, a retired neurosurgeon who cites over 500 studies in his book 'Excitotoxins the taste that kills' is far more informed as to the long term hazards of over consumption of excitotoxins than a someone who buys into the junk science that companies fund in order to get their products passed by the FDA. I don't take financial advice from my pool guy, and I research what goes into my body AND who is funding the research. It's a personal choice. Cyanide is natural, yet I won't be ingesting it willingly.
Keep up the great recipes! I enjoy this site very much.
I'm wondering if somebody can tell me whether ("Karo") Corn Syrup can sub for Glucose Syrup?
Also, what is the point of dried egg yolk? Can I use fresh egg yolk and lose some of the water?
I might double the MSG just for kicks after reading the silliness in the comments below. I love that this is one of the only spaces on the internet where junk science scare mongering doesn't sell.
Soy sauce is made almost identically to MSG, seaweed is where MSG was derived from first, and everything you mentioned naturally contains MSG. Seems like a lot of effort just to end up using MSG anyways.
Hey guys
To those (like me) that do not want to use monosodium glutamate, i have been making my kewpie by seasoning (and thinning) my mayo with a dashi stock which i make with smoked and dried fish fillets (katsuobushi) seaweed and soy sauce, Just an alternative
Just made this and it is pretty good. I only had two thirds of the distilled vinegar so I added the rest from some passion fruit vinegar that I had. Adds a subtle taste that is nice. I had to add some lemon juice though.
