How to make tangy Japanese Style Tartar Sauce from scratch.
- 1/8 White onion (25g)
- 2 Large Eggs
- 4 tbsp Mayonnaise (Preferably Japanese Mayonnaise)
- 1 tbsp Lemon juice
- 2 tsp Sugar
- 1 pinch Salt
- 1 pinch Black pepper
- 1 pinch Dried Parsley
- First, bring a small pot of water to the boil and add your eggs. Cook for 10 minutes to make them hard boiled.
- While the eggs are boiling, take your 1/8 onion and very finely dice it. Feel free to use a food processor to get it extra fine.
- Once they’re ready, put your boiled eggs in a bowl of cold water and peel the shells. You can wait for them to cool down properly if you prefer (I’m impatient!).
- Take the 2 boiled eggs at cut them into halves.
- Scoop the yolks out into a medium sized bowl.
- Add 4 tbsp of mayonnaise, 2 tsp sugar, 1 tbsp lemon juice and a pinch of salt, pepper and dried parsley to the egg yolks.
- Mix everything together, mashing up the egg yolks as you mix and incorporating it into the rest of the sauce.
- With a sharp knife, finely dice the egg whites. Cut it as small as possible, don’t use a food processor for this part as the egg white will lose its texture.
- Add the diced onion and egg whites to the sauce and mix well.
- Preferably let it rest in the refrigerator for 30 minutes before serving.
- Serve with ebi fry or some crispy fish dish and enjoy!
If you want to soften the onion taste you can soak the onion after its been finely diced. (make sure to dry it well before adding it to your sauce) or reduce the amount to 18 of an onion.
Homemade tartar sauce can be kept in the refrigerator for 1-2 weeks depending on the freshness of your ingredients!
- Category: Sauces
- Method: Boil
- Cuisine: Japanese
Keywords: Japanese style tartar sauce recipe, Japanese tartar sauce, Japanese ebi fry sauce, how to make tartar sauce, homemade tartar sauce, Japanese sauce recipe, easy tartar sauce, tartar sauce with eggs,