Homemade Japanese Tartar Sauce
https://sudachirecipes.comJapanese-style tartar sauce is a delicious and versatile condiment that pairs perfectly with various seafood and deep-fried dishes. Made with mayonnaise, eggs, and pickles, this homemade version is the perfect balance of creamy and tangy, and can be whipped up in less than 30 minutes!
Equipment
Ingredients
- 2 medium egg(s)
- 25 g yellow onion(s)
- 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
- Bring a pot of water to a rolling boil (enough to cover the eggs). Add 2 medium egg(s) and set a timer for 10 minutes. While they're boiling, prepare a bowl of ice water.
- 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.
- Finely dice the eggs, 25 g yellow onion(s) and 2 small pickled gherkin.
- 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.
- Mix thoroughly until all of the ingredients are evenly distributed.
- Transfer to a sterilized air-tight jar and store in the fridge for up to 5 days.
- Enjoy!
Notes
If you want to soften the onion taste you can soak the onion in water after dicing. Just make sure to dry it well before adding it to your sauce.
Keep in an airtight container in the fridge for about 5 days.