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Whisk 2 pasteurized egg yolks, ½ tsp Japanese mustard (karashi) and ½ tsp smooth Dijon mustard together in a large bowl.
Measure 175 ml cooking oil into a jug and pour a small drizzle down the side of the bowl into the egg yolks while whisking continuously and vigorously.
Once incorporated, continue to slowly drizzle the oil into the eggs little by little while whisking until emulsified and half of the oil is used.
In a small bowl, combine 1 tbsp apple cider vinegar and 2 tsp rice vinegar and pour half of it into the mayonnaise. Whisk well.
Continue to whisk and add the rest of the oil, then the rest of the vinegars.
Once the mixture is thick and stable, season with ½ tsp salt, ½ tsp lemon juice, 1 pinch ground white pepper and ¼ tsp sugar. Whisk until evenly incorporated.
Optional: Add 1 pinch Ajinomoto (MSG) for that true Kewpie taste.
Optional: Switch to an electric whisk or immersion blender and whip until thickened to your liking.
Transfer to a sealable container, cover and refrigerate for 1 hour to thicken further before serving.