Snap Peas and Soft Boiled Egg Salad

Ingredients

• 2 handfuls Snap peas
• 3 Eggs (medium)
• 4 stick Coarsely grounded wiener sausages
• 1 tbsp Mayonnaise-based dressing
• 3 tbsp Mayonnaise
• 2 tsp Horseradish paste
• 1 tbsp Vinegar
• 1 and 1/2 tablespoon Soy sauce koji (or dashi soy sauce)
• 1 Salt and pepper
• 1 tbsp Toasted sesame seeds

Instructions

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