Creamy, tangy, and slightly sweet—Japanese tartar sauce is the perfect pairing for dishes like Ebi Fry (fried shrimp), chicken nanban, or even a fresh veggie dip. Unlike Western versions, this sauce features chopped boiled eggs and often a touch of sweetness from pickles or sugar.
Ingredients
- ½ cup Japanese mayonnaise (like Kewpie)
- 1 hard-boiled egg, finely chopped
- 2 tablespoons finely chopped onion
- 1 tablespoon finely chopped dill pickles or Japanese sweet pickles
- 1 teaspoon rice vinegar (or lemon juice)
- ½ teaspoon sugar
- Salt and pepper, to taste
- Optional: finely chopped parsley or a pinch of dry mustard
Directions
- Prep Ingredients:
Finely chop the hard-boiled egg, onion, and pickles. - Combine:
In a bowl, mix together the Japanese mayo, chopped egg, onion, and pickles. - Flavor Boost:
Add rice vinegar (or lemon juice), sugar, salt, and pepper. Stir well to combine. Add parsley or dry mustard if using. - Chill:
Cover and refrigerate for at least 15 minutes to let the flavors meld.
Prep Time: 10 minutes
Chill Time: 15 minutes
Total Time: 25 minutes
Servings: Makes ~¾ cup
Calories: ~90 per 2 tbsp serving
Want a version with yuzu or a spicy kick? I can tweak it!