Homemade Japanese Tartar Sauce
Japanese-style tartar sauce is the perfect balance of creamy and tangy, and can be whipped up in less than 30 minutes! This versatile condiment pairs perfectly with various seafood and deep-fried dishes.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 egg
- 25 g onion
- 2 small pickled gherkin
- 4 tbsp Japanese mayonnaise (I recommend Kewpie)
- 1 tsp tomato ketchup
- 1 tbsp lemon juice
- 2 tsp sugar
- 1 pinch salt
- 1 pinch ground black pepper
- ¼ tsp dried parsley
Instructions
- 1
Bring a pot of water to a rolling boil (enough to cover the eggs). Add 2 egg and set a timer for 10 minutes. While they're boiling, prepare a bowl of ice water.
- 2
Once the timer is up, transfer the eggs to the ice water to halt the cooking process. Leave them to cool for 10 minutes, then peel and dry them with kitchen paper.
- 3
Finely dice the eggs, 25 g onion and 2 small pickled gherkin.
- 4
Transfer them to a large mixing bowl and add 4 tbsp Japanese mayonnaise, 1 tsp tomato ketchup, 1 tbsp lemon juice, 2 tsp sugar, 1 pinch salt, 1 pinch ground black pepper and ¼ tsp dried parsley.
- 5
Mix thoroughly until all of the ingredients are evenly distributed.
- 6
Transfer to a sterilized air-tight jar and store in the fridge for up to 5 days.
- 7
Enjoy!