Japanese Broccoli and Egg Salad
Japanese Broccoli and Egg Salad is an easy, healthy side dish made with tender broccoli, boiled eggs, and a savory Japanese style dressing. It's ready in just 15 minutes and pairs perfectly with any Japanese meal.
Servings: 4 people
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!