Gather all the ingredients.
Clean shrimp with corn starch and devein (See How to Clean Shrimp). Keep the shell on so the shrimp won’t lose the flavor while being cooked.
Bring water to a boil in a medium saucepan. Add sake and salt (to remove smell) and the shrimp and reduce the heat to medium. Cook uncovered for 2 minutes or until the shrimp turns pink.
Monitor closely to avoid overcooking. The meat of uncooked shrimp will turn from translucent (raw)to pink and opaque (cooked). Remove with a mesh strainer to a bowl of iced water to let cool. The ice bath will help the shrimp have a firm texture.
Peel the shrimp shell and cut into bite-size pieces.
In a small saucepan, bring water to a boil. Once boiling, lower the heat to medium and cook the eggs for 10 minutes. Transfer the eggs to iced water and let cool for 3 minutes to stop cooking.
Peel the eggshell and cut into small pieces.
Cut broccoli florets in bite-size pieces. Bring water to a boil in the medium saucepan and cook broccoli for 1 minute or till tender. Watch closely to avoid overcooking.
Cut avocado into cubes and scoop out the avocado into a large bowl with a spoon.
Japanese Mayonnaise: It will not be exactly the same, as it completely lacks the rich egg yolk flavors, but this is the closest substitution that I could come up with.
For 1 cup of American mayonnaise (I use Best Foods/Hellmann’s Mayonnaise), add 2 Tbsp rice vinegar and 1 Tbsp sugar. And whisk until sugar dissolves.
For 1 Tbsp of American mayonnaise, add 1/2 tsp rice vinegar and 1/8 tsp sugar. And whisk until sugar dissolves.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
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