I made this, omitted sugar and dashi, added three total egg yolks since we have chickens. Ingredients: 2 organic free-range egg yolks 1 teaspoon Dijon mustard 1/4 teaspoon dashi powder (optional, but recommended for authentic flavor) 2 tablespoons rice vinegar 3/4 teaspoon ~~kosher~~ salt 1 teaspoon granulated sugar 1 cup peanut oil Instructions: In a food processor or blender, combine egg yolks, mustard, dashi powder (if using), vinegar, salt, and sugar. Blend until smooth. With the processor running, slowly pour in the peanut oil through the top. Continue blending until the mixture thickens and emulsifies, resembling mayonnaise. Taste and adjust the seasoning as needed. You can add more vinegar, salt, or sugar to your liking. Transfer to a glass jar or airtight container. Refrigerate for up to 2 weeks.