Created by dienia b on August 1, 2015
Step 1: In a small bowl, whisk together rice vinegar, malt vinegar, salt, MSG, mustard powder, hon-dashi powder, and garlic powder until hon-dashi is completely dissolved.
Step 2: Place vinegar mixture in the work bowl of a food processor fitted with a steel blade along with the egg yolks. Pulse to combine. With the motor running, slowly drizzle in vegetable oil in a thin, steady stream.
Step 3: Transfer mayonnaise to an airtight container and store in refrigerator for up to two weeks.