Broccoli Salad | Delicious Japanese Style with Egg and Ham
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The visual below illustrates the finished Japanese-style broccoli salad with Kewpie mayo dressing, hard-boiled egg, and ham.
This is a sponsored post. Kewpie USA was kind enough to send me a box of mayonnaise and some salad dressings and this was one of the dishes that I’ve prepared with their products. Kewpie — a Japanese condiment brand established in 1925, best known for its egg yolk-enriched mayonnaise — is richer and creamier than its American counterparts. They also make great salad dressings, one of my favorites being the sesame one. Give them a try if you want to add some Japanese flavor to your food!
Japanese Style Broccoli Salad with Egg and Ham（ブロッコリーサラダ — “broccoli salad” in Japanese）
Finally!!! It’s that time of year where Summer is only weeks away and the days are noticeably longer and a bit warmer. My favorite season!! And what better way to start it than with this Japanese Style Broccoli Salad! （ブロッコリーサラダ）
This salad is a delicious way to get some more broccoli in your diet. Depending on your preferences, the broccoli can be cooked until soft or slightly cooked with a bit of crunch left in it. I personally like the latter 🙂
The dressing/sauce is made up of hard-boiled egg and Kewpie mayonnaise — a Japanese-style mayonnaise richer in egg yolk than standard American brands — with Dijon mustard (best for: adding mild tang and depth to creamy dressings), diced ham (best for: lighter, delicate protein notes in Japanese-style salads), and a good amount of freshly ground pepper to round things out. Sound tasty? It is!!
KEY TAKEAWAYS
- This Japanese-style broccoli salad (ブロッコリーサラダ) combines steamed broccoli, hard-boiled eggs, and ham in a creamy Kewpie mayo-based dressing
- Kewpie mayonnaise — a Japanese brand made with only egg yolks rather than whole eggs — adds a richer, creamier flavor compared to standard American brands
- Ham creates a more delicate, slightly sweet flavor profile than bacon, making it ideal for this Japanese-style preparation
- Freshly ground black pepper is essential: pre-ground loses its aromatic potency and cannot deliver the same impact in a light, mayo-based dressing
- The entire dish comes together in just 25 minutes (15 min prep + 10 min cooking), making it an easy summer side dish
As shown in the following step-by-step gallery: the salad progresses from unmixed raw ingredients through combining and on to a fully plated Japanese-style dish.
Does the type of mayonnaise you use matter?
Yes, the type of mayonnaise significantly impacts the final dish. I strongly recommend using Kewpie mayonnaise (best for: Japanese-inspired dishes, creamy salads, and anywhere a richer umami backbone is desired) — a Japanese brand that uses only egg yolks (rather than whole eggs) and rice vinegar, producing a noticeably richer, creamier, and slightly tangier result than American-style mayo.
I’ve been experimenting with all sorts of condiments, most recently olive oil (best for: light cooking, pan searing, and vinaigrette-style dressings) and honey to see how different brands perform. Have you noticed differences in those products?
There are so many different varieties it’s bound to keep me occupied for quite some time. The key is that Kewpie mayonnaise truly makes a difference here, so keep that in mind!
Bacon versus Ham
Ham is the better choice for this salad, as it imparts a more delicate and sweeter flavor compared to bacon. While I personally prefer bacon in most dishes, the ham (best for: Japanese-style salads where a light, sweet protein won’t overpower a delicate mayo dressing) in this recipe creates the perfect balance with the creamy mayo dressing and fresh broccoli. Here’s how the two compare:
| Aspect | Ham | Bacon |
|---|---|---|
| Flavor Profile | Delicate, slightly sweet, refined | Strong, savory, smoky |
| Best for | Japanese-style salads, cream-based dressings | Traditional American broccoli salad |
| Recipe Type | Japanese style (this recipe) | Western style variant |
| Sweetness | Moderate to high (depending on brand) | Minimal; smoke dominates |
The overall flavor profile with ham is more delicate and balanced, making it ideal for this Japanese preparation. Bacon would make it more like a traditional American broccoli salad but without the red onion. For more, see our guide on Japanese potato salad.
Parting thoughts
The most important finishing ingredient is freshly ground black pepper — it ties everything together in a way pre-ground pepper simply cannot. Pre-ground pepper loses its volatile aromatic compounds over time and won’t deliver the same punch in a light, mayo-based dressing like this one.
In summary, this broccoli salad was a quick dish to put together for the amount of flavor it provides. It’s been in my rotation for some time and I hope you get a chance to try this out!
If you liked this post, please share or let me know by leaving a comment!
The finished dish pictured here demonstrates the creamy, vibrant texture achieved with Kewpie mayo and freshly ground black pepper.
Japanese Style Broccoli Salad with Egg and Ham
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 people 1x
- Category: side
- Cuisine: Japanese
Ingredients
- 2 eggs (hard boiled)
- 2 1/2 cups broccoli (steamed, i steamed one head)
- 1/4 cup kewpie mayonnaise
- dash salt
- 2 tsp Dijon mustard
- 1/4 tsp freshly ground black pepper (+ more to taste)
- 2 Tbsp ham (chopped)
Instructions
- Prepare a pot of boiling water and hard boil 2 eggs.
- Once done, remove from hot water and put in cold water to quickly cool. Once cooled peel and place in medium bowl.
- Meanwhile, steam broccoli roughly 5-6 minutes or to desired hardness. Set aside to cool then cut into small pieces
- Measure out mayo, mustard, and put into bowl with eggs. Add a dash of salt and black pepper and use a fork to break the egg into small pieces and mix the ingredients together.
- Lastly, add ham and broccoli and add additional salt/pepper to taste. Serve immediately or cool depending on your preferences!
Frequently Asked Questions
Can I prepare this salad ahead of time?
Yes, you can prepare the components ahead of time, but it’s best to combine them just before serving to maintain the broccoli’s texture and prevent the dressing from making it soggy. You can hard-boil the eggs and cook the broccoli up to 2 days ahead, storing both in the refrigerator in separate containers.
What if I can’t find Kewpie mayonnaise?
While Kewpie is strongly recommended for its superior flavor and creaminess — it is made with egg yolks only and rice vinegar, giving it a richer, slightly tangy profile — you can substitute with a high-quality Japanese-style mayonnaise or a premium American brand. The salad will still taste good, though you may lose some of the delicate richness that makes this recipe special.
Can I use fresh ham instead of deli ham?
Absolutely! Fresh cooked ham will actually provide an even more delicate and customizable flavor. Simply cut fresh ham into small pieces. The level of sweetness will vary depending on the type of ham you choose, so adjust seasonings to taste.
How should I steam the broccoli?
You can steam broccoli using a steamer basket over boiling water, a microwave steamer, or a colander over simmering water. The key is cooking it for 5–6 minutes until it reaches your preferred texture — softer if you like it tender, or with a slight crunch if you prefer it firmer. Let it cool before mixing with the other ingredients to avoid wilting the dressing.
Why is freshly ground black pepper so important in this recipe?
Freshly ground black pepper retains significantly more aromatic volatile compounds than pre-ground pepper, which loses potency once the cell walls are broken and the powder is exposed to air. In this delicate, mayo-based salad, pepper is one of the few bold flavoring elements — so using it freshly ground ensures it truly ties all the flavors together as intended.
Hi Pat! I make my own mayonnaise using a little mustard. Is there any mustard in the one you use here? If not, maybe I should skip the extra mustard. What do you say?
Hey Joelle, i did not add any mustard, for this mayo i used the premade Kewpie brand, which is a little different than American mayo. But im sure homemade tastes just as good if not better! What recipe do u use?
What I meant was, is mustard on the list of ingredients of the Kewpie mayonnaise? Mine is made the same way my mother used to make it: mix an egg yolk with a tablespoon of Dijon-style mustard, then very slowly and gradually beat in vegetable oil until the mayonnaise “takes”, in other words, becomes stiff. The trick is to pour in just a trickle of oil at a time… and to be patient!
Ah ok! I dont have the wrapper anymore so cant say for sure since its not on the bottle. But heres a link from the website https://www.kewpie.co.jp/english/fun-facts/ingredients.html. Id be surprised if it had mustard tho ????
Thank you!
I prefer the ham rather than the bacon. If I use bacon then the whole salad tastes like bacon. It just bullies the rest of the flavors. And with ham I can choose between smoked, honey, or regular and I love having options.
Question: have you tried any of the vegan mayos with your salad?
hey Eric, i can see how the bacon could be overpowering and am with you on the options for ham. For this recipe i used applewood smoked uncured ham, so it was a good fit! I’ve read about vegan mayos before but haven’t tried one yet. I’m open to it, do you have a certain brand you like?
Applewood smoked bacon? YUM YUM!
So, Patrick, I don’t know what brands I have used in the past. Vegenaise comes to mind. But homemade is always better anyway, if you have the resources and the time.
I don’t know what your preference is taste-wise and money-wise. But if you’re into a little experimentation, you could go online and type in “Vegan Mayonaise” and a whole lot of recipes come up.
I look forward to more of your journeys in the kitchen. 🙂
I will definitely look into it, thanks for the tip!