Homemade Japanese Tartar Sauce
Creamy, tangy, and packed with texture, this Japanese-style tartar sauce is the perfect companion for crispy fried or baked seafood.
- Prep18 min
- Cook12 min
- Total30 min
- DifficultyEasy
- Servings4
This homemade Japanese tartar sauce brings together the richness of hard-boiled eggs, the crunch of finely chopped onion and pickles, and the gentle heat of karashi mustard. It's incredibly easy to make and elevates any seafood dish with its creamy, tangy character.
Unlike many Western versions, this one uses Japanese Kewpie mayonnaise for a silkier texture and a touch of umami. The key is to mince the onion and pickle very finely, and to soak the onion briefly in cold water to mellow its sharpness. The result is a balanced, flavorful sauce that keeps well in the fridge for days.
Ingredients
Converted amounts are rounded.
Method
- Place the eggs in a small saucepan and cover with cold water. Bring to a boil over medium heat, stirring occasionally to center the yolks. Once boiling, reduce heat to a gentle simmer and cook for exactly 12 minutes. Drain and run under cold water until cool enough to peel.
- While the eggs cook, finely mince the onion. Soak the minced onion in cold water for 10 minutes to remove bitterness.
- Finely chop the pickle into tiny pieces.
- After 10 minutes, drain the onion and squeeze out excess moisture using a paper towel.
- Peel the cooled eggs and place them in a bowl. Mash with a fork into small crumbles.
- Add the minced pickle, drained onion, salt, pepper, a squeeze of lemon juice (from half a lemon), mayonnaise, parsley (if using), and karashi mustard. Mix well until fully combined.
- Cover the bowl and refrigerate until ready to serve. The sauce can be stored in an airtight container in the refrigerator for up to 3 days.
💡 Tips
- For a milder onion flavor, soak the minced onion for a full 10 minutes; do not skip this step.
- If you don't have karashi mustard, substitute with 1/2 teaspoon Dijon mustard mixed with a pinch of cayenne.
- This sauce is excellent with fried shrimp, fish and chips, or even on a crispy chicken sandwich.
Inspired by a recipe from Just One Cookbook