Skip to content
Back to your kitchen
Eggs Sunomono
🇯🇵 Japanese

Eggs Sunomono

🇯🇵 Japanese

A bright, herb-packed japanese salad where eggs meets a punchy dressing — fresh, loud and addictive. Ready in 15 minutes including prep.

Prep 15 min Cook 0 min Serves 2 Easy

Ingredients

  • Saltto taste
  • Garlic1/2, thinly sliced
  • Olive Oil3 tbsp
  • Eggs6
  • Cucumber2, sliced
  • Rice Vinegar1, juiced
  • Shiso Leaveshandful, torn
  • Toasted Sesame Seeds1 tbsp

Instructions

  1. 1

    Whisk the rice vinegar juice with the olive oil, salt and pepper for a bright, simple dressing.

  2. 2

    Prepare the eggs — slice, shred or cube it so every forkful gets some.

  3. 3

    Toss the eggs with the garlic, shiso leaves and the dressing just before serving.

  4. 4

    Let it sit 5 minutes so the flavours marry, then taste and add another squeeze of rice vinegar if it needs lift.

Chef's tip

For deeper flavour, toast the white pepper in the oil before adding anything wet.

Cook it with your pantry → Share this page: /dish/3546