Tulo

Taru Taru Sauce Recipe

Kewpie mayonnaise brings a richer, tangier base than standard mayo because of its extra egg yolks and rice vinegar, and briefly soaking the minced onion in water tames its raw bite so it doesn't overpower the sauce.

Prep
15 min
Cook
10 min
Total
25 min
Servings
6

Ingredients

Servings6
  • 3 large large eggs, hard-boiled
  • 1 cup Kewpie mayonnaise (or other mayonnaise)
  • 1/4 cup small onion, very finely minced
  • 3 tablespoons sweet pickles or Japanese fukujinzuke, finely chopped
  • 1 tablespoon capers, chopped
  • 1 teaspoon rice vinegar
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, finely chopped

Nutrition per serving

Calories
294
Protein
4g
Carbs
5g
Fat
29g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Place the eggs in a small saucepan, cover with cold water by an inch, and bring to a boil. Cover, remove from heat, and let sit for 11 minutes, then transfer to an ice bath to cool.
  2. 2Peel the eggs and chop them very finely, almost to a crumble, using a knife or a fork.
  3. 3Place the minced onion in a small bowl of cold water and let it sit for 5 minutes to mellow the sharpness, then drain and pat completely dry with a paper towel.
  4. 4In a mixing bowl, combine the mayonnaise, chopped egg, drained onion, pickles, capers, rice vinegar, sugar, salt, and pepper. Stir until evenly combined.
  5. 5Fold in the chopped parsley.
  6. 6Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.

Tips & variations

  • Kewpie mayonnaise makes a real difference here, its extra egg yolks and rice vinegar give a rounder, tangier flavor than typical American mayonnaise.
  • For the classic Nagasaki chicken nanban pairing, spoon the sauce generously over freshly fried, vinegar-glazed chicken while it's still warm so the sauce softens slightly against the hot crust.
  • Stir in a small pinch of Dijon mustard or a few drops of soy sauce for a deeper, more savory version.
  • Swap the sweet pickles for finely chopped rakkyo (Japanese pickled scallion) if available, it's closer to the traditional version served in Kyushu.

Storage & reheating

Store taru taru sauce in an airtight container in the refrigerator for up to 4 days. It is not suitable for freezing, since mayonnaise-based sauces separate and turn watery once thawed. Stir well before each use, as some liquid may pool on top during storage.

Tips from the Tulo kitchen

  • Pat the onion very dry after soaking; leftover water will thin the sauce and make it slide off fried chicken instead of clinging to it.
  • A mini food processor pulsed a few times on the peeled eggs saves time over hand-chopping, just pulse gently so the eggs don't turn to paste.

FAQ

What is taru taru sauce used for?

It's the standard topping for chicken nanban, a Nagasaki dish of fried chicken dipped in sweet vinegar sauce, though it also works well on fried fish, katsu, or as a sandwich spread.

How is taru taru sauce different from regular tartar sauce?

It's typically sweeter and tangier than Western tartar sauce because it's built on Kewpie mayonnaise and rice vinegar rather than plain mayo and white vinegar, and the egg is chopped finer for a smoother, creamier texture.

Can taru taru sauce be made ahead?

Yes, it actually improves after resting a few hours in the refrigerator, so making it a day ahead of serving is ideal.

Can I make this without a food processor?

Yes, hand-chopping the egg and onion works fine and gives better control over texture than a processor, which can quickly turn the egg to paste.

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