Snap Peas and Soft Boiled Egg Salad

Snap Peas and Soft Boiled Egg Salad

This is a salad with seasonal snap peas dressed with commonly used mayonnaise, and seldom used horseradish paste, and soy sauce koji.


Snap peas
about 2 handfuls
Eggs (medium)
Coarsely grounded wiener sausages
4 sticks
Mayonnaise-based dressing
1 tablespoon
3 tablespoons
Horseradish paste
2 teaspoons
1 tablespoon
Soy sauce koji (or dashi soy sauce)
1 and 1/2 tablespoon
Salt and pepper
to taste
Toasted sesame seeds
1 tablespoon


1. Remove the fibrous parts off the sugar snap peas and boil them (add to the boiling water and cook 1 minute after it reaches a boil again). Add the eggs to a pot of water, turn on the heat, bring to a boil and cook for 7 minutes. Peel, then allow to cool.
2. Slice the coarsely ground sausages diagonally (3-4 mm thick) and boil (or stir-fry), and let them cool.
3. Crumble the soft-boiled eggs (break into about 8 pieces per egg).
4. In a bowl, combine all the ingredients for the dressing.
5. Add the snap peas, sausage, and eggs with the ingredients and mix well.
6. It tastes good when it is still a little warm, just like eating warm simmered vegetables.

Story Behind this Recipe

I saw this recipe with grainy mustard, but since I had a brand new package of S&B brand's horseradish at home, I used that instead.
It only had aroma of the horseradish and was not spicy at all.
It's a refreshing flavor that matches the season.