Try this easy to make and delicious Japanese Egg Salad recipe, prepared by well renowned Jamaican Chef Chrsitian Sweeney.
1 Strip shredded nori, cut into strips
1/2 Cup of crispy fried vermicelli noodles
2 Tomatoes, sectioned
1 Carrot, julienned
2 Cups leafy lettuce
4 Hard boiled Smart Eggs, cut into quarters
1/2 Cup minced onion
1/2 Cup sesame oil
1/3 Cup rice wine vinegar
2 tbsp. water
2 tbsp. minced fresh ginger root
2 tbsp. minced celery
2 tbsp. ketchup
4 tsp. soy sauce
2 tsp. white sugar
2 tsp. lemon juice
1/2 tsp. minced garlic
1/2 tsp. salt
1/4 tsp. ground black pepper
In a large bowl combine lettuce, carrots and tomatoes.
Place lettuce mixture on plate and top with nori and vermicelli noodles.
Arrange Smart Egg quarters on plate and serve with dressing on the side.