Tartar Sauce タルタルソース

• Gather all the ingredients.
  
• Add water to a saucepan and gently add 2 large eggs (50 g each w/o shell). Make sure the eggs are completely covered by the water. Bring the water to a boil on medium heat. Meanwhile, rotate the eggs with a spoon once in a while to keep the egg yolks in the center. Once the water boils, lower the heat to keep the water gently boiling (but don’t let the eggs jump around) for 12 minutes. Then, discard the water and run the eggs under cold water. When the eggs are almost cool, they are ready to peel.
  
• Meanwhile, mince ¼ onion finely (we call this cutting technique mijingiri in Japanese). Soak the minced onion in cold water for 10 minutes to get rid of the bitter flavor.
  
• Finely mince 1 pickle.
  
• Drain the onion after 10 minutes. Put the minced onion on a paper towel and squeeze the excess water out.
  
• In a bowl, break the eggs into small pieces with a fork.
  
• Add the minced pickles, minced onion, ¼ tsp Diamond Crystal kosher salt, freshly ground black pepper, and a squeeze of lemon juice from ½ lemon. Then, add 4 Tbsp Japanese Kewpie mayonnaise, parsley (optional), and 1 tsp Japanese karashi hot mustard and mix all together. Cover and keep it in the refrigerator until ready to use.
  

To Store

• You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.