The secret to Great Spicy Mayo
🌶 The secret to GREAT Spicy Mayo 🌶 is a easy Japanese recipe that serves 4. 150 calories per serving. Recipe by Weekday Kitchen on YouTube.
Prep: 5 min | Cook: PT0M | Total: 10 min
Cost: $2.77 total, $0.69 per serving
Ingredients
- 1 cup Kewpie Mayo (Japanese‑style mayo, creamy and slightly sweet)
- 2 tbsp Sriracha (Adjust to your heat preference)
- 1 tsp Sesame Oil (Toasted sesame oil for nutty flavor)
- 0.25 tsp Freshly Ground Black Pepper (Optional, adds a subtle peppery bite)
Instructions
Gather Ingredients
Measure out the Kewpie mayo, Sriracha, sesame oil, and optional pepper. Have everything at room temperature.
Time: PT1M
Combine and Whisk
Place the Kewpie mayo, Sriracha, and sesame oil into the mixing bowl. Whisk vigorously until the mixture is smooth and uniformly pink.
Time: PT3M
Add Pepper (Optional)
Stir in the freshly ground black pepper, if using, until evenly distributed.
Time: PT1M
Store
Transfer the spicy mayo to an airtight container, seal, and refrigerate.
Time: PT1M
Nutrition Facts
- Calories
- 150
- Protein
- 0g
- Carbohydrates
- 2g
- Fat
- 16g
- Fiber
- 0g
Dietary info: Vegetarian, Gluten-Free
Allergens: Egg, Sesame
Ingredient Substitutions
- Instead of Kewpie Mayo: Regular mayonnaise (use a high‑quality brand)
- Instead of Sriracha: Chili garlic sauce, Gochujang (for a Korean twist)
- Instead of Sesame Oil: Peanut oil, Olive oil (will change flavor)
- Instead of Freshly Ground Black Pepper: Ground white pepper, No pepper if you prefer milder
Equipment Needed
- Mixing Bowl
- Whisk
- Airtight Container
Critical Steps — Do Not Skip
- Whisk the mayo, sriracha, and sesame oil until fully combined and smooth
- Store the finished sauce in an airtight container in the refrigerator for up to two months
Chef Tips from the Video
- Use a dark‑colored bowl to see the true pink hue of the sauce
- Freshly grind black pepper at the end for maximum aroma
- Whisk with a rapid circular motion to fully emulsify the oil and mayo
Troubleshooting
Sauce is too thick
Thin with a teaspoon of water or a little extra sesame oil until desired consistency is reached.
Sauce is too spicy
Add more Kewpie mayo to mellow the heat, mixing thoroughly.
Storage
Refrigerator: Up to 2 months in a sealed container
Freezer: Not recommended; texture may change
Room temperature: Do not leave at room temperature for more than 2 hours
Make-Ahead Tips
- Make a larger batch and keep refrigerated; stir before each use to re‑incorporate any settled oil
Frequently Asked Questions
What is the cultural significance and history of Kewpie mayo in Japanese cuisine?
Kewpie mayo was introduced to Japan in the 1920s and quickly became a staple due to its richer egg‑yolk content and subtle umami flavor, distinguishing it from Western mayo. It is now a cornerstone of Japanese home cooking, used in salads, sushi rolls, and as a base for many sauces.
How is spicy mayo traditionally used in Japanese dishes?
Spicy mayo is commonly drizzled over sushi rolls (especially spicy tuna rolls), mixed into poke bowls, served alongside tempura, and used as a creamy dip for gyoza. It adds a sweet‑heat balance that complements the delicate flavors of Japanese seafood.
What regional variations of spicy mayo exist in Japan?
In Osaka, chefs often add a splash of yuzu juice for citrus brightness, while in Hokkaido some recipes incorporate miso for deeper umami. The base of Kewpie mayo remains constant, but heat levels and additional aromatics vary by region.
On what occasions is spicy mayo commonly served in Japanese households?
Spicy mayo appears at casual family gatherings, bento box lunches, and as a party dip for sushi platters. It’s also a favorite topping for comfort foods like okonomiyaki during weekend meals.
How does spicy mayo fit into the broader Japanese condiment tradition?
Japanese condiments emphasize balance and umami; spicy mayo blends the creamy richness of Kewpie with the heat of chili, echoing the Japanese love for layered flavors. It sits alongside soy sauce, ponzu, and wasabi as a versatile, modern condiment.
What are authentic traditional ingredients for Japanese spicy mayo versus acceptable substitutes?
Authentic ingredients are Kewpie mayo, Sriracha (or Japanese chili sauce like rayu), and toasted sesame oil. Acceptable substitutes include regular high‑quality mayo, any chili garlic sauce, and other neutral oils, though the flavor profile will shift slightly.
What are the most common mistakes to avoid when making spicy Kewpie mayo?
Common errors include over‑whisking which can cause the mayo to separate, adding too much Sriracha and overwhelming the mayo’s subtle flavor, and not storing the sauce in an airtight container, leading to spoilage.
How do I know when the spicy mayo is properly mixed and ready to use?
The sauce should be smooth, glossy, and uniformly pink without streaks of oil or mayo. A quick taste should reveal a balanced heat and creamy texture; if you see lumps, whisk a few more seconds.
Can I make this spicy mayo ahead of time and how should I store it?
Yes, the sauce keeps well refrigerated for 1‑2 months in a sealed container. Stir or shake before each use to recombine any settled oil, and always keep it chilled to maintain safety and flavor.
What does the YouTube channel Weekday Kitchen specialize in?
The YouTube channel Weekday Kitchen focuses on quick, everyday recipes that fit busy weekday schedules, offering simple step‑by‑step videos for home cooks of all skill levels.
What is the cooking philosophy and style of the YouTube channel Weekday Kitchen?
Weekday Kitchen emphasizes practicality, minimal prep, and using pantry staples while still delivering flavorful meals. The host often shares personal tips, like wearing an old shirt when handling spicy sauces, to make cooking approachable and fun.
Last updated: August 31, 2026
