Japanese-Style Vegan Chickpea Tuna Mayo｜No Mayo Recipe
A Japanese-style vegan tuna mayo made with chickpeas and fermented Japanese seasonings (onion koji & soy sauce koji). No mayonnaise, no additives — just simple plant-based ingredients blended into an umami-rich spread. Perfect for onigiri, nori rolls, and sandwiches.
Equipment
- colander to drain chickpeas
- large bowl to mix all ingredients
- small bowl to mix seasonings
- masher to roughly mash the chickpeas
- Spoon to mix
- Storage container
Ingredients
- 200 g cooked chickpeas well drained
Seasoning A
- 1⅔ tablespoon onion koji
- 1 teaspoon apple vinegar
- 1 teaspoon olive oil
- 1 teaspoon soy sauce koji
- ½ to 1 teaspoon powdered kokuto or sugar, adjust to taste
Seasoning B
- 1 teaspoon aonori dried green seaweed flakes, adjust to taste
To Finish (optional)
- salt as needed
- ground black pepper as needed
Instructions
- Drain the chickpeas well. Place them in a colander and let excess moisture drip off completely.200 g cooked chickpeas
- Mash gently. Transfer the chickpeas to a bowl and mash with a fork or potato masher, leaving some texture for a tuna-like consistency.
- Mix Seasoning A (excluding the aonori). In a small bowl, combine Seasoning A (onion koji, soy sauce koji, powdered kokuto, olive oil, and apple vinegar).1⅔ tablespoon onion koji, 1 teaspoon apple vinegar, 1 teaspoon olive oil, 1 teaspoon soy sauce koji, ½ to 1 teaspoon powdered kokuto
- Combine. Add the seasoning mixture to the mashed chickpeas and mix well.
- Add aonori gradually. Sprinkle in the aonori little by little, tasting as you go, until it enhances the tuna-like flavor.1 teaspoon aonori
- Adjust the flavor. Taste and adjust sweetness, saltiness, or acidity as needed.ground black pepper, salt
- Let it rest. Transfer to a container and refrigerate for at least 30 minutes. The flavor deepens as it rests.
Notes
- The flavor improves after a few hours in the refrigerator.
- If soy sauce koji is unavailable, you may substitute a small amount of soy sauce, though the depth will differ.