A chunky Kewpie egg tartar sauce with a kick from pickled jalapeño. It’s the creamy partner to the tonkatsu sauce on our Menchi Katsu.

Ingredients

For the tartar sauce

• 2 large eggs
• ¼ onion, minced
• ½ cup pickled jalapeño, minced
• 4 Tbsp Kewpie mayo
• 1 tsp spicy brown mustard
• Juice of ½ lemon
• ¼ tsp salt
• Freshly ground black pepper

Instructions

1. Hard-boil the eggs, then peel them.
2. Mash the eggs in a bowl with a fork.
3. Add the onion, pickled jalapeño, mayo, mustard, lemon juice, salt and pepper.
4. Stir until everything is combined.

Notes & substitutions

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