Japanese Broccoli and Egg Salad Recipe
In Japanese bento lunch boxes, you’ll often find small portions of salads made from vegetables and eggs in a light mayo–soy dressing. This broccoli and egg salad is simple but very bold in flavor – something between a classic egg salad and a mixed vegetable salad. It works great as a side for dinner or as a standalone snack with a slice of bread.
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
3
Ingredients
- broccoli - 1 pc
- egg - 3 pc
- canned corn - 80 g
- mayonnaise - 2 tbsp
- plain yogurt - 1 tbsp
- soy sauce - 1 tsp
- mustard - 0.5 tsp
- salt - 0.25 tsp
- pepper - 1 pinch
Main Ingredient:
broccoli
Preparation
- Place the eggs in a pot, cover with cold water and bring to a boil. From the moment the water starts boiling, cook for 8–9 minutes for hard-boiled eggs. Then drain, rinse with cold water and set aside to cool completely.
- Divide the broccoli into small florets, peel the stem of its tough outer skin and slice it into thin pieces.
- Bring a large pot of lightly salted water to a boil. Add the broccoli and cook for 3–4 minutes, until it is bright green and slightly tender but still firm to the bite. Drain and immediately rinse with cold water to stop the cooking.
- Peel the eggs and cut them into medium-sized cubes.
- In a bowl, mix together the mayonnaise, yogurt, soy sauce, mustard, salt and pepper until you get a smooth dressing.
- Add the broccoli, eggs and drained corn to the bowl. Gently toss so you don’t mash the eggs, but so that the dressing coats everything evenly.
- Taste and, if needed, season with an extra pinch of salt or pepper. Let stand for 10 minutes for the flavors to meld, then serve.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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