Treat yourself to a creamy, umami-packed miso mayo with this simple recipe. This versatile sauce brightens tacos, burgers, sushi, salads, or serve it as a miso dipping sauce for vegetables.
The recipe relies on three main ingredients: Japanese Kewpie mayonnaise, white miso paste and mirin. For extra savory depth, add a small pinch of hondashi if available, but it’s optional.
It takes only a few minutes to whisk together, and you can easily adjust the proportions to suit your taste.
In this post
- Why you’ll love miso mayo
- Ingredients and substitutes
- How to make miso mayonnaise
- Serving suggestions
- Frequently asked questions
- Miso mayo recipe
Why you’ll love miso mayo
This three-ingredient miso mayo is one of the quickest, most flavorful condiments you can make. It adds a rich, savory umami note to simple dishes and elevates everyday meals.
- Indulgently creamy: Kewpie mayo and miso create a silky, rich texture.
- Fast and easy: Whisk everything together in a bowl—it’s ready in minutes.
- Highly versatile: Use it as a dip, sandwich spread, burger topper, or salad dressing base.
- Umami-rich: White miso and mirin give balanced savory and sweet notes; hondashi can boost the savory depth if you like.
Ingredients and substitutes
Miso mayo is a creamy condiment made in minutes. These are the core ingredients and some simple swaps if needed.
- Mayonnaise: Japanese Kewpie is ideal for its creaminess and umami. If unavailable, use any full-fat mayonnaise or a thick plant-based mayo.
- Miso paste: White miso gives a mild, balanced flavor. Use red or yellow miso for a stronger, deeper umami, or double the white miso if you prefer more intensity. Choose gluten-free miso if needed.
- Mirin: Adds gentle sweetness and complexity. Substitute with 1 tsp sake plus 1/2 tsp sugar, or a small splash of maple syrup if you don’t have mirin.
- Hondashi (optional): A pinch of hondashi powder adds extra savory depth. Omit for a vegetarian-friendly version.
How to make miso mayonnaise
This miso mayo comes together in a couple of easy steps. Use a small bowl and a spoon or whisk.
Step 1: Prep the ingredients
In a small mixing bowl, combine:
- 1/4 cup Japanese Kewpie mayonnaise (or heavy mayo)
- 1 tablespoon white miso paste
- 1 teaspoon mirin
- Optional: 1/2 teaspoon hondashi powder
Step 2: Combine
Whisk or stir the ingredients until smooth and fully blended. Taste and adjust—add more miso for extra umami, or a touch more mirin for sweetness.
Step 3: Serve or store
Serve immediately or store the miso mayo in an airtight container in the refrigerator for up to five days.
Serving suggestions
Miso mayo is an incredibly flexible condiment—try it in these ways:
Sandwiches: Spread on bread or toast as a flavorful base for sandwiches.
Veggie dip: Serve with raw or steamed vegetables for a savory dip.
Rice bowls: Drizzle over rice bowls, fried rice, or egg-topped rice dishes for extra richness.
Salads: Use as a creamy dressing or mix with soy, rice vinegar and sesame oil for a miso vinaigrette; top with toasted sesame seeds.
Tacos & Burgers: Spread on tacos or burgers to add umami and creaminess.
Sushi & Sashimi: Use as a dipping sauce or drizzle over simple rolls like avocado sushi.
Feel free to experiment—this base adapts well to chili, garlic, citrus, or herbs depending on the dish.
Frequently asked questions
Miso mayo is made from miso paste and mayonnaise, often with mirin or other seasonings like rice vinegar, sesame oil, or honey to taste.
No — miso is savory and slightly sweet with a tang from fermentation; it is not spicy on its own.
Traditional Japanese miso is made from soybeans, salt, and a grain such as rice or barley that has been fermented with koji.
Try more recipes with white miso paste
- Miso caramel sauce
- Japanese-style scrambled eggs
- Miso tahini dressing with ginger
- All-purpose miso sauce, marinade and glaze
- Miso butter
- Easy miso lime dressing
- Nasu dengaku (Japanese miso-glazed eggplant)
Miso Mayo Recipe
Ingredients
- ¼ cup Japanese Kewpie mayonnaise , or heavy mayo
- 1 tablespoon white miso paste
- 1 teaspoon mirin
- ½ teaspoon hondashi (optional)
Instructions
-
Place mayonnaise, miso paste, mirin and hondashi (if using) in a small bowl and stir until smooth.
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Transfer to an airtight container and refrigerate for up to 5 days.
Notes
- Kewpie mayo pairs beautifully with miso, but any full-fat mayonnaise works. Add a pinch of hondashi to plain mayo for extra umami (note: hondashi contains fish).
- White miso delivers a mild flavor; use red miso for stronger umami or increase the white miso amount to taste.
Nutrition Information
Try more Asian-inspired recipes:
- Roasted pink oyster mushrooms
- Easy avocado sushi rolls
- Spicy Korean gochujang noodles
- Korean braised tofu (dubu jorim)
- Chinese tomato egg stir fry