• In a blender or food processor, add egg yolks and Dijon mustard. With the blender running. slowly add oil in a thin stream to egg yolks. Continue adding oil until you get an even egg yolk/oil mixture.
• Turn off blender and add salt, sugar and dashi powder. If you want a sharper more acidic taste, use 2 teaspoons sugar, if you want it a bit sweeter and less sharp add a total of 4 teaspoons sugar. Begin blending again and add a bit more oil, again in a thin, steady stream, until you get a consistent mixture.
• Stop the blender and add rice vinegar and lemon juice. Turn on blender and finish slowly adding the oil as before. Increase the blender speed as you finish adding the oil and blend until oil is just emulsified and mixture is thick and creamy white. Do not over blend or your mayonnaise may separate.
• Taste the mayonnaise and adjust with sugar, salt or lemon juice to your taste. Store in an airtight container in the refrigerator for up to one week.

Variations:

• Spicy Mayo: Combine 6 tablespoons Japanese Mayo and 2 teaspoons Sriracha. Stir until well blended.
• Spicier Mayo: Combine 6 tablespoons Japanese Mayo and 2 tablespoons Sriracha. Stir until well blended.