Steps

1. Place 2 Eggs in boiling water.
   🕒 00:55
2. Boil while checking the time to ensure they are hard-boiled.
   🕒 01:05
3. Immediately transfer the boiled eggs to cold water.
   🕒 04:24
4. Lightly crack the shells all over and peel along the membrane. (Key Tip! Soaking in cold water right after boiling makes the shells easier to peel.)
   🕒 04:39
5. Separate 1 small head Broccoli into florets, leaving as much of the stem as possible.
   🕒 01:12
6. For larger broccoli, make incisions in the stem and peel off the florets.
   🕒 01:36
7. Thickly peel the tough outer layer of the broccoli stems with a peeler and slice them into bite-sized rounds. (Key Tip! The stems are edible and delicious, so don't discard them.)
   🕒 01:58
8. Finely mince 1/8 Onion after slicing it thinly.
   🕒 02:30
9. Expose the finely minced onion to air to remove its pungency. (Key Tip! Soaking in water will make it watery, so airing it out removes the sharp taste.)
   🕒 03:00
10. Mash 150g Peeled Shrimp. (Key Tip! Mashing helps the seasoning penetrate and makes it easier to mix with the tartar.)
    🕒 03:30
11. Add 1/3 tsp Salt and 1 tbsp Cooking Sake (Rice Wine) to the mashed shrimp, mix briefly, and let it sit for a while.
    🕒 03:57
12. Then, rinse the shrimp quickly.
    🕒 04:13
13. Arrange the broccoli stems and prepared shrimp in a frying pan.
    🕒 05:48
14. Add 3 tbsp Water, enough to cover the bottom of the pan.
    🕒 06:12
15. Place the washed broccoli florets on top of the stems and shrimp, ensuring they are not submerged in water.
    🕒 06:27
16. Lightly sprinkle salt on the broccoli.
    🕒 06:46
17. Once it starts to simmer and steam appears, cover with a lid, reduce heat, and steam-roast. (Key Tip! Steaming prevents wateriness and results in a great texture.)
    🕒 06:56
18. When the broccoli reaches a good texture, remove from heat and drain. (Key Tip! It should have a slight crispness for salads.)
    🕒 07:50
19. After draining, gently shake the pan to evaporate any excess moisture.
    🕒 08:15
20. Spread on paper towels to cool. (Key Tip! This further removes moisture, allowing the tartar to cling well.)
    🕒 08:38
21. Roughly mash the boiled and peeled eggs with a fork.
    🕒 09:00
22. Add the air-exposed onion to the mashed eggs.
    🕒 09:17
23. Add 4 tbsp Mayonnaise, 1/2 tbsp Vinegar, 1/2 tsp Sugar, and 1 tsp Whole Grain Mustard.
    🕒 09:27
24. Mix everything roughly, taste, and adjust seasoning with a pinch of Salt.
    🕒 09:45
25. Gently fold in the steamed and cooled broccoli and shrimp into the tartar sauce.
    🕒 10:01
26. Serve in a bowl and sprinkle with a pinch of Coarsely Ground Pepper, if desired.
    🕒 10:27