Despite the picture shown above, today's recipe is actually just for the aioli. I was in the mood for some takoyaki today when I realized that I didn't have any mayonnaise to go on top of it; however, since I wanted something a little different I decided to go with an aioli instead.
The usual aioli recipe doesn't contain sugar, but I wanted something a little closer to Japanese mayonnaise when I made this. Rice vinegar is less sour than most vinegars, but the end result still turned out quite tangy. If you prefer a sweeter flavor profile, cut down the vinegar to 1 tablespoon.
Japanese-Style Aioli (print recipe)
- 2 egg yolks
- Dash shichimi togarashi
- 1/2 teaspoon dry mustard
- Salt and freshly ground black pepper
- 2 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 cup neutral oil, like grapeseed or corn, or extra virgin olive oil, or a combination
- 1 crushed garlic clove (up to 4 cloves, depending on taste)
- Put the yolks, shichimi togarashi, mustard, salt, pepper, garlic, and rice vinegar in the container of a food processor or blender and turn the machine on. While it's running, add the oil in a slow, steady stream.
- When an emulsion forms you can add it a little faster.
- Taste and adjust seasoning if necessary.