My easy Togarashi Aioli starts with a base of mayonnaise, bright roasted red bell pepper, and generous togarashi for a bold, spicy-scented sauce. It’s a versatile condiment that elevates fried foods, seafood, sandwiches, and vegetables with minimal effort.
Homemade Togarashi Aioli Recipe
If you want a punchy dipping sauce to serve with crab cakes, salmon cakes, onion rings, chicken tenders, or grilled vegetables, this Togarashi Aioli is a perfect choice. The roasted red bell pepper adds a sweet, smoky backbone while the togarashi (Japanese seven-spice) brings citrusy heat and umami.
This version is a practical, delicious “cheater” aioli that starts with mayonnaise rather than making mayonnaise from scratch. Using store-bought mayo keeps the recipe quick while still delivering superb flavor. If you prefer, homemade mayonnaise can be substituted for a fully scratch-made aioli.
Short on time? You can use jarred roasted red peppers—just drain them well before blending. The aioli will still be bright and flavorful.
Try with Poke Salmon Cakes!
Recipe Shopping List
Here are the core ingredients you’ll need. Exact amounts are listed in the recipe card below.
- Mayo
- Red bell pepper (roasted)
- Sesame oil
- Soy sauce
- Lemon juice
- Togarashi (Japanese seven-spice)
Try our Homemade Tartar Sauce!
How To Make This Recipe
Overview: roast the pepper for smoky sweetness, blend everything until smooth, then chill to let the flavors meld. Total active time is short, and most of the time is hands-off chilling.
- Roast the pepper – Preheat a grill or broiler to a medium-high heat (about 375°F on a grill). Roast the red bell pepper until charred and blistered, roughly 8–12 minutes, turning occasionally. Let it cool, then peel and discard the stem and seeds.
- Blend – Combine the mayonnaise, roasted red pepper, sesame oil, soy sauce, lemon juice, and togarashi in a blender or food processor. Pulse until smooth and evenly combined. Taste and adjust seasoning or togarashi level to your preference.
- Chill – Refrigerate the aioli for at least 3–4 hours so the flavors can develop. It tastes best after resting but can be served sooner if needed.
Try a Chopped Italian Sandwich with this aioli!
Recipe FAQ
Yes. Make the aioli at least 3–4 hours before serving to allow the flavors to meld. It keeps the sauce tasting balanced and integrated.
Stored in a sealed container, this aioli will keep for about a week. Many people use it within 3–4 days for the freshest flavor, but the lemon and soy help preserve it—use your best judgment and check for signs of spoilage.
Absolutely. Homemade mayonnaise works well if you prefer a scratch-made aioli. Use your favorite mayo recipe and proceed the same way.
Serve with Oven Fried Onion Rings!
More Homemade Sauces & Seasonings
- Mexican Verde Rub
- How To Make Homemade BBQ Sauce
- High Protein Ranch Dressing
- Teriyaki Sauce Recipe
- Dry Rub for Ribs
- Korean Chicken Wing Sauce
Togarashi Aioli
This vibrant aioli combines roasted red bell pepper with togarashi (Japanese seven-spice) to create a spicy, citrusy, and savory sauce. It’s ideal as a dip, spread, or finishing sauce for fried or grilled dishes.
Prep Time: 10 minutes
Total Time: 10 minutes active (plus chilling)
Ingredients
- 1 cup mayonnaise
- 1 red bell pepper, roasted and peeled
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon lemon juice
- 1 tablespoon togarashi
Instructions
- Preheat a grill to about 375°F or prepare a hot broiler.
- Roast the red bell pepper for roughly 10 minutes until the skin is blistered and charred in spots. Let cool, then peel, stem, and seed the pepper.
- Combine the roasted pepper, mayonnaise, sesame oil, soy sauce, lemon juice, and togarashi in a blender or food processor. Blend until smooth and evenly combined.
- Chill the aioli for 3–4 hours to let the flavors develop. Taste and adjust seasoning before serving.
- Use within a week for best quality.
Nutrition Information (per serving)
Yield: 8
Serving Size: 1
Calories: 197
Total Fat: 21g • Saturated Fat: 3g • Unsaturated Fat: 17g
Cholesterol: 12mg • Sodium: 285mg
Carbohydrates: 1g • Sugar: 1g • Protein: 1g
Nutrition data provided here is only an estimate.
