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Ramen Egg and Broccoli Salad

Runny egg yolk makes this salad upgraded! Goes so well with Sake!
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Cook Time 20 minutes
Egg marinated time 1 day
Servings: 4 people
Course: Appetizer
Cuisine: Japanese
Ingredients Equipment Method

Ingredients
  

  • 2 tbs Teriyaki Sauce 1 cup (240ml) Soy sauce1/2 cup (120ml) Mirin3 tablespoons Sugar 
  • 1 broccoli
  • 2 tbs white sesame seeds
  • 1 tbs soy sauce
  • 1 ts yuzu juice or lemon juice or rice vinegar
  • 1 tbs vegetable oil

Equipment

  • 1 frying pan
  • 1 bowl
  • 1 Ziplock bag or plastic bag

Method
 

Ramen Egg
  1. Bring a pot of water to a boil, put in large eggs at room temp, and cook for seven minutes, sharp—no more than 7 mins.
    Cover with icy cold water to stop cooking.
  2.  
    When it chills, carefully peel off the shell because it is so soft.
    And put it in a Ziploc bag and marinate it in the teriyaki sauce.
  3. Cut broccoli into chunks, And wash well and transfer to a frying pan.
    Sprinkle a pinch of salt and two tablespoons of water.
    Cover and cook on medium heat for three minutes.
    Drain and let it cool.
Sesame dressing
  1. Now, We are making Japanese sesame dressing.
    Grind toasted white sesame seeds, And mix two tablespoons of white sesame seed, A pinch of sugar, one tablespoon of soy sauce and one teaspoon of yuzu juice, lemon juice, or rice vinegar, and one tablespoon of vegetable oil.
  2. Whisk well, and toss cooked broccoli.
    And add Ramen egg and break it into chunks with your hand.
    Transfer to a serving dish.