This is a sponsored post. Kewpie USA was kind enough to send me a box of mayonnaise and some salad dressings and this was one of the dishes that I’ve prepared with their products. If you haven’t heard of Kewpie before, it’s well known for it’s mayonnaise, which is richer and creamier than it’s American counterparts. They also make great salad dressings, one of my favorites being the sesame one. Give them a try if you want to add some Japanese flavor to your food!
Japanese Style Broccoli Salad with Egg and Ham（ブロッコリーサラダ）
Finally!!! It’s that time of year where Summer is only weeks away and the days are noticeably longer and a bit warmer. My favorite season!! And what better way to start it than with this Japanese Style Broccoli Salad! （ブロッコリーサラダ）
This salad is a delicious way to get some more broccoli in your diet. Depending on your preferences, the broccoli can be cooked until soft or slightly cooked with a bit of crunch left in it. I personally like the latter 🙂
The dressing/sauce, is made up of egg and mayonnaise. With a bit of Dijon mustard, ham, and a good amount of pepper to round things out. Sound tasty? It is!!
Does the type of mayonnaise you use matter?
I say yes. But experiment with different mayonnaise brands and decide for yourself!
I’ve been doing that with all sorts of condiments, most recently olive oil and honey. Have you noticed differences in those products?
There are so many different varieties it’s bound to keep me occupied for quite some time.
I do think Kewpie mayonnaise is key here though, since it adds it’s uniquely delicate mayonnaise flavor.
So keep that in mind 🙂
Bacon versus Ham
If you ask me what I would prefer if I had to pick one or the other…. What would I choose?
Bacon!! All the way!!
But sometimes, having ham instead imparts a more delicate and sometimes sweeter flavor than bacon. (depending on what you use)
And that’s what I was after this time around.
In the past, when using bacon I think the overall flavor profile is stronger and more savory rather than delicate.
So keep that in mind if that is what you like.
Bacon would make it more like a traditional American broccoli salad but without the red onion.
The last and most important thing I want to mention is that you should make sure you use fresh ground pepper.
It brings everything together!
So in summary, this broccoli salad was a quick dish to put together for the amount of flavor and nutrition it provides.
It’s been in my rotation for some time and hope you get a chance to try this out!
If you liked this post, please share or let me know by leaving a comment!
Japanese Style Broccoli Salad with Egg and Ham
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 people 1x
- Category: side
- Cuisine: Japanese
- 2 eggs (hard boiled)
- 2 1/2 cups broccoli (steamed, i steamed one head)
- 1/4 cup kewpie mayonnaise
- dash salt
- 2 tsp Dijon mustard
- 1/4 tsp freshly ground black pepper (+ more to taste)
- 2 Tbsp ham (chopped)
- Prepare a pot of boiling water and hard boil 2 eggs.
- Once done, remove from hot water and put in cold water to quickly cool. Once cooled peel and place in medium bowl.
- Meanwhile, steam broccoli roughly 5-6 minutes or to desired hardness. Set aside to cool then cut into small pieces
- Measure out mayo, mustard, and put into bowl with eggs. Add a dash of salt and black pepper and use a fork to break the egg into small pieces and mix the ingredients together.
- Lastly, add ham and broccoli and add additional salt/pepper to taste. Serve immediately or cool depending on your preferences!
9 thoughts on “Japanese Style Broccoli Salad with Egg and Ham”
Hi Pat! I make my own mayonnaise using a little mustard. Is there any mustard in the one you use here? If not, maybe I should skip the extra mustard. What do you say?
Hey Joelle, i did not add any mustard, for this mayo i used the premade Kewpie brand, which is a little different than American mayo. But im sure homemade tastes just as good if not better! What recipe do u use?
What I meant was, is mustard on the list of ingredients of the Kewpie mayonnaise? Mine is made the same way my mother used to make it: mix an egg yolk with a tablespoon of Dijon-style mustard, then very slowly and gradually beat in vegetable oil until the mayonnaise “takes”, in other words, becomes stiff. The trick is to pour in just a trickle of oil at a time… and to be patient!
Ah ok! I dont have the wrapper anymore so cant say for sure since its not on the bottle. But heres a link from the website https://www.kewpie.co.jp/english/fun-facts/ingredients.html. Id be surprised if it had mustard tho ????
I prefer the ham rather than the bacon. If I use bacon then the whole salad tastes like bacon. It just bullies the rest of the flavors. And with ham I can choose between smoked, honey, or regular and I love having options.
Question: have you tried any of the vegan mayos with your salad?
hey Eric, i can see how the bacon could be overpowering and am with you on the options for ham. For this recipe i used applewood smoked uncured ham, so it was a good fit! I’ve read about vegan mayos before but haven’t tried one yet. I’m open to it, do you have a certain brand you like?
Applewood smoked bacon? YUM YUM!
So, Patrick, I don’t know what brands I have used in the past. Vegenaise comes to mind. But homemade is always better anyway, if you have the resources and the time.
I don’t know what your preference is taste-wise and money-wise. But if you’re into a little experimentation, you could go online and type in “Vegan Mayonaise” and a whole lot of recipes come up.
I look forward to more of your journeys in the kitchen. 🙂
I will definitely look into it, thanks for the tip!