Japanese Tartar sauce has a non-sweet, rich savory flavor profile, with a bit of tartness from Japanese Mayo.
It’s often served with fried seafood dishes, as its chunky dynamic flavor of Japanese-style tartar sauce really compliments crispy deep-fried food.
Add yogurt/ fresh milk instead using all Mayo to reduce calories and thickness.
- So what’s the Japanese Tartar sauce?
- How Do You Make Japanese Chunky Tartar Sauce?
- How Long Does Tartar Sauce Keep?
- Japanese-Style Incredibly Filling Tartar Sauce
- Here Are Ways to Use Your Tartar Sauce
So what’s the Japanese Tartar sauce?
In my opinion, the definition comes from ingredients.
Is it because of adding wasabi paste or soy sauce?
Japanese tartar sauce is a combination of Japanese mayonnaise, minced boiled eggs, minced onions, and pickles.
It’s one of my favorite sauces to have with deep-fried food.
It’s creamy, crunchy, chunky, and so delicious!
This easy homemade Japanese tartar sauce is better than anything (especially if you’re hungry) you can buy at the store.
It’s creamy, refreshing, kicking, filling, and perfect for serving next to your favorite deep-fried dishes and sandwiches. Mayonnaise provides the whole balance of flavor in this tartar sauce.
For the best tartar sauce, (and this recipe is made with Japanese mayo,) you’ve gotta try Japanese mayonnaise.
Pickles add crunch and flavor to the sauce.
You can use dill pickles, but I recommend switching to pickled jalapeno instead of common pickles.
Japanese ginger pickles also give you a unique sweet flavor.
If you want to make it more Japanese-like, use Japanese pickles such as Takuan, Fukujinzuke, etc., which I explain below.
How Do You Make Japanese Chunky Tartar Sauce?
Homemade Japanese tartar sauce with Japanese (Kewpie/ Kenko) mayonnaise, your choice of pickles (I prefer pickled jalapeno peppers), minced onions, minced boiled eggs, and more.
It’s quick, easy to make, and much better than anything you can buy in a jar!
Unique Japanese Pickles For Tartar Sauce
The iconic crispy crunchy Japanese traditional pickles are pickled Daikon radish which is a favorite element of the cute side dish on rice/ tea time.
Japanese Daikon radish harvested in Japan is much much juicy, sweet, and delicious than one sold at Asian/US grocery stores, and TAKUAN has dried them pickled in rice bran and salt, it is a fermented food that has been attending as super healthy food.
It can give super chunky, sweet, and salty flavor and texture to the tartar sauce.
Fukujinzuke is also a popular Japanese pickle and is often served with curry and rice in Japan.
In the ingredients of fukujinzuke, vegetables including daikon radish, eggplant, lotus root, and cucumber are finely chopped, then pickled in a base that is flavored with soy sauce.
The taste is sweeter and has mild sourness, and is crunchy.
Fukujinzuke may be the least challenging Japanese pickle compared to other traditional pickles.
Umeboshi is known for traditional Japanese plum Pickled With Shiso Perilla and is extremely sour.
This sour taste chemically brings sweetness after taste and can give the tartar sauce a unique and refreshing taste that is more Japanese-like.
Kizami (Beni) Shoga
This pickled ginger is not the same thing as the sweet ginger called “Gari” you get at sushi places.
Kizami shoga, often called Beni Shoga is vibrant red julienned ginger root using the red plum vinegar, sour, tangy, and hot-gingery, but it gives refreshing and addictive flavor in your mouth, especially with Mayo.
How Long Does Tartar Sauce Keep?
To store this Japanese tartar sauce, keep it covered and chilled in the refrigerator.
It should be consumed within 2-3 days since it contains yogurt, fresh minced onions, and boiled eggs.
Japanese-Style Incredibly Filling Tartar Sauce
- 1/2 cup Japanese Mayo
- ¼ cup Greek yogurt/ Sour cream
- 2 Boiled eggs, chopped
- ¼ Onions, chopped
- 1 tbsp French Whole Grain Old Fashioned Mustard
- 1 TSP Maple syrup
- Your favorite pickles Or Pickled jalapenos, minced
- salt and pepper
- Japanese ginger pickles *optional
- Finely minced Italian Parsley *optional
- Soak chopped onion in water for 10 minutes to get rid of the sharp flavor if desired. Drain them and pat them on a kitchen towel and squeeze the excess water out.
- In a large bowl, add mayonnaise, yogurt, and the remaining ingredients. Combine well.
- Adjust the flavor to add salt and pepper to taste.
- Refrigerate until needed.
- Better if set for 20-30 minutes.
- To store tartar sauce, keep it covered and chilled in the refrigerator. It should be consumed within 2-3 days.