Japanese Style Egg Salad

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• Step 1

  First shred the cabbage or cut them in very thin slices. cut each paprika (half piece of each color) in dices, then set them all aside.

• Step 2

  now we make the egg. crack all the eggs into a small bowl. add the kikkoman soy sauce (use the all purpose one) around one tea spoon and the white wine essig around 1 1/2 tea spoon.

  mix well and cook them in non sticking pan. scramble the egg. let it cool down a bit.

  TIPS: if you use essig, make sure you choose the mildest one you can find. using non-stick pan is also important to keep the taste so the essig doesn't evaporate and lost the taste.

• Step 3

  now we make the dressing. in a small bowl, add 4-5 spoons of olive oil. add 1 tea spoon of kikkoman, and a dash of black pepper powder. stir slowly and mix well.

  mix all the ingredients carefully in a big bowl, pour the dressing and mix again.

  easy and yummy! :)

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