Sambar Kewpie Egg Salad Tartines with Pickled Radish
/My bold take on European egg salad tartines fusing the Japanese Kewpie with Indian Sambar Podi (aka Powder). It’s punchy, creamy, refreshing and full of surprises.
*for the vegan version use cooked butter beans instead of eggs & substitute kewpie with vegan mayonnaise
Ingredients (serves 4 as a side)
6-7 large eggs, boiled
3 Breakfast Radishes, thinly sliced
10g combo of chives & cilantro leaves, finely chopped
3 tbsp Lime Juice
Pinch of salt
Pinch of granulated sugar
1-2 tsp Gochugaru (substitute with any chile pepper flakes)
Dressing
2.5 tbsp Avocado Oil (substitute with Olive Oil)
4 scallions, finely chopped
1/2 jalapeño, finely chopped
1 garlic clove, crushed
1/2 tsp ground coriander seeds
1 tbsp Sambar powder (I prefer Madras 777 or Aachi Brand)
3/4 tsp granulated sugar
1 tsp Salt
90g Kewpie Mayonnaise
1 tbsp Lime Zest
6-8 slices of Sourdough, toasted with some olive oil or butter
Directions
🥣 In a bowl, combine radish slices with 1/2 qty herbs, lime juice, pinch of salt & sugar. Let it pickle
🥣 In a small pan, add first 6 dressing ingredients & start cooking on medium flame for 4-5 mins or until everything looks golden & very aromatic. Turn off heat, transfer into a large bowl, add rest of the dressing ingredients & give it a very good whisk until well incorporated
🥣 Now roughly chop up the boiled eggs, transfer straight into the bowl with dressing. Add remaining herbs & carefully mix until all egg pieces are well coated with the dressing
🥣 Lay out the slices of toasts, spoon some egg salad, arrange pickled radishes and finish with a dusting of Gochugaru. Enjoy!