Izakaya at Home: Broccoli and prawn salad

I used to love this specific salad at Origin Bento (now rebranded as kitchen origin): every summer I’d come out to Tokyo with my mum and there were times where it was just too hot to make a hundred side dishes so we’d make some somen and get a couple things from here - my favourite being this broccoli salad.

Salad is a loose term here in Japan, mainly just veg, pasta or potato covered in mayo and slapping it on the table. Mayo lovers unite.

This is a super easy one thats great for a bento, and you could even add pasta to make it a macaroni salad.

Blanch some broccoli in salted water for 3 or so minutes, when it’s bright green take it out and add to some cold water to cool. Drain and set aside.

Boil a couple of eggs for 7 minutes (mine were a tiny bit soft here!) and then put in ice water to stop cooking.

Poach some prawns for 2 minutes, until pink and plump and set aside.

Mix all the ingredients with mayo, salt and pepper. Ideally at the eggs at the end before serving, so they don’t fall apart.

For the drink:

Mixed chopped up ripe/ overripe pineapple with shochu. Ideally leave this overnight (I just put in a measuring container or jar and leave in the fridge).

Strain and add ice, soda water and enjoy! Mint would go well here, or even basil for an aniseedy touch.