Steps

1. Start boiling water for the hard-boiled eggs.
   🕒 00:44
2. Wash the broccoli under running water. Invert the broccoli head and immerse it in water, then shake to clean. Key Tip: The natural water-repellent coating on broccoli indicates freshness. Submerging and shaking upside down helps wash away any hidden insects or debris.
   🕒 01:01
3. Shake the broccoli well to drain excess water.
   🕒 02:24
4. Separate the broccoli into florets. Make an incision at the base of the stalk and twist the knife while bending to snap them apart.
   🕒 02:39
5. Cut off the tough base of the broccoli stalk and peel the outer hard skin thickly.
   🕒 04:21
6. Cut the stalk in half lengthwise, then diagonally cut off the remaining fibrous part.
   🕒 05:23
7. Cut the stalk into bite-sized pieces diagonally.
   🕒 05:47
8. If the florets are large, make halfway incisions into the center of the stalks and gently pull them apart into bite-sized pieces. Cut larger pieces into thirds. Key Tip: Cutting straight down with a knife can cause florets to crumble. Making an incision and pulling apart by hand ensures clean, efficient separation.
   🕒 06:09
9. Gently place 4 eggs into the boiling water and cook for 10 minutes. Key Tip: For meal prepping, ensure the yolks are fully cooked rather than runny to improve shelf life. Maintain a gentle simmer, with small bubbles.
   🕒 07:44
10. Place the separated broccoli florets and stalks into a microwave-safe container (or microwave-safe bag).
    🕒 08:49
11. Microwave on 600W for 4 minutes. Key Tip: For a salad meant for meal prep, softer, more tender broccoli is preferable. Cook thoroughly.
    🕒 09:37
12. Immediately plunge the boiled eggs into ice-cold water. Key Tip: Rapidly cooling the eggs causes the whites to contract, creating a gap between the shell and the egg white, making them easier to peel. Use ice for water conservation if desired.
    🕒 09:58
13. Let the microwaved broccoli sit in the container to continue cooking in its residual heat. Key Tip: This residual cooking enhances the sweetness of the broccoli.
    🕒 11:22
14. In a bowl, combine 2 tbsp mayonnaise, 1 tbsp Mirin (Sweet Rice Wine), 2 tsp Shiro Dashi (White Soy Sauce Base), 1/2 tsp sugar, 25g grated Parmesan cheese, and generous black pepper. Mix well to create the dressing. Key Tip: The combination of cheese and shiro dashi creates a harmonious savory and Japanese-inspired flavor profile.
    🕒 11:31
15. Once the broccoli has cooled to room temperature, add it to the dressing and mix thoroughly to coat. Key Tip: Adding broccoli while it's still hot can cause the mayonnaise to separate, so always ensure it has cooled down. Mixing the broccoli and dressing well before adding the eggs helps prevent the yolks from breaking.
    🕒 13:02
16. Gently crack the shells of the cooled hard-boiled eggs and peel them under running water. Key Tip: Peeling under running water allows the water to get between the shell and the egg white, resulting in smooth peeling.
    🕒 14:27
17. Break the peeled hard-boiled eggs into bite-sized pieces by hand and add them to the bowl with the broccoli and dressing. Key Tip: To avoid crumbling the yolks, break the egg whites into larger pieces. Hand-tearing rather than cutting with a knife creates a more appealing, rustic texture.
    🕒 16:11
18. After adding the eggs, gently toss just enough to coat the surfaces. Key Tip: Avoid overmixing to prevent the eggs from breaking apart.
    🕒 16:51
19. Taste and adjust seasoning if necessary by adding a little more Shiro Dashi (White Soy Sauce Base) or a sprinkle of Parmesan cheese. Key Tip: If you find the broccoli's green flavor too strong, soaking it in water before microwaving can help remove excess bitterness.
    🕒 17:07
20. Serve by mounding the salad high in a serving dish.
    🕒 17:36