Japanese Broccoli and Egg Salad is a simple, flavorful side dish made with everyday ingredients you probably already have in your kitchen. I first learned this recipe from a friend, and I was amazed by how such ordinary ingredients could be transformed into something so delicious, satisfying, and nutritious. Tender broccoli and boiled eggs are tossed with a savory dressing made with Japanese mayonnaise, soy sauce, bonito flakes, and sesame seeds for an irresistible combination of flavors. Whether you’re looking for an easy side dish for dinner, a healthy addition to your lunch box, or simply want one more dish to complete your meal, this recipe is sure to become a favorite.
Ingredients
For the Salad
- Broccoli: 1 lb (450 g)
- Eggs: 4 large
- Salt: 1 teaspoon (for boiling the broccoli)
For the Dressing
- Dashi powder: ¼ teaspoon (optional, for extra umami)
- Mayonnaise: 5 Tbsp
- Roasted sesame seeds: 2 Tbsp
- Sugar: ½ Tbsp
- Soy sauce: 1 Tbsp
- Bonito flakes: 1 small handful (about ¼ cup, loosely packed)
Instructions
1. Boil the eggs
Bring a pot of water to a boil. Carefully add the eggs and cook for 8–9 minutes. Transfer the eggs to a bowl of cold water to cool completely. Once cooled, peel and cut each egg into 6 wedges.
2. Prepare the dressing
While the eggs are boiling, combine the Japanese mayonnaise, ground sesame seeds, sugar, soy sauce, bonito flakes, and dashi powder (if using) in a large bowl. Mix well until combined.
3. Cook the broccoli
Bring another pot of water to a boil. Add 1 teaspoon of salt, then add the broccoli florets and cook for 3 minutes until tender-crisp. Drain well in a colander. Since the florets tend to hold water, gently pat them dry with paper towels.
4. Toss everything together
Add the broccoli and egg wedges to the bowl with the dressing. Gently toss until everything is evenly coated, being careful not to break up the eggs too much. A few crumbled pieces are perfectly fine.
5. Serve
Serve immediately or chill in the refrigerator before serving. Enjoy!
Recipe Tips
Drain the broccoli well: Broccoli florets tend to hold water. After draining, gently pat them dry with paper towels to prevent the dressing from becoming watery.
Let it chill before serving (optional): For even better flavor, refrigerate the salad for 15–30 minutes before serving. This gives the dressing time to soak into the broccoli and eggs.
FAQ
A. This salad keeps well in the refrigerator for up to 3 days.
A. If you don’t have bonito flakes, simply omit them. The salad will still be delicious, especially if you add the optional dashi powder for extra umami.
Japanese Broccoli and Egg Salad
Ingredients
For the Salad
- 1 lb Broccoli / 450g
- 4 Eggs (large)
- 1 teaspoon Salt
For the Dressing
- ¼ teaspoon Dashi powder
- 5 tablespoon Mayonnaise
- 2 tablespoon Roasted sesame seeds
- ½ tablespoon Sugar
- 1 tablespoon Soy sauce
- 1 small handful Bonito flakes / about ¼ cup, loosely packed
Instructions
- Boil the eggs: Bring a pot of water to a boil. Carefully add the eggs and cook for 8–9 minutes. Transfer the eggs to a bowl of cold water to cool completely. Once cooled, peel and cut each egg into 6 wedges.
- Prepare the dressing: While the eggs are boiling, combine the Japanese mayonnaise, ground sesame seeds, sugar, soy sauce, bonito flakes, and dashi powder (if using) in a large bowl. Mix well until combined.
- Cook the broccoli: Bring another pot of water to a boil. Add 1 teaspoon of salt, then add the broccoli florets and cook for 3 minutes until tender-crisp. Drain well in a colander. Since the florets tend to hold water, gently pat them dry with paper towels.
- Toss everything together: Add the broccoli and egg wedges to the bowl with the dressing. Gently toss until everything is evenly coated, being careful not to break up the eggs too much. A few crumbled pieces are perfectly fine.
- Serve: Serve immediately or chill in the refrigerator before serving. Enjoy!
Related
Looking for other recipes like this? Try these:
Comments
No Comments