Japanese Egg Tartar Sauce is a Japanese side dish prepared with chopped eggs, pickles, onions and Japanese mayonnaise, a perfect pair for that deep-fried or baked crispy seafood.
Last week we showcased a Japanese coleslaw side dish and today we are showcasing another Japanese side dish, its alter ego the Japanese Egg Tartar Sauce. If the Japanese coleslaw is sour, tangy and refreshing then this side dish we have to today is the total opposite, its creamy, its chunky but also tangy, it’s like yin and yang, when they both come together, it makes any fried dishes shine even better. Across the world when fish is battered and deep fried it is always accompanied with something sour, it’s just makes sense as it cuts the greasiness of the deep fried fish, in some cases it is served with vinegar or tomato ketchup but in most cases they are accompanied with a sour and creamy tartar sauce, that tartar sauce is usually made with mayonnaise and vinegar/lemon with some herbs and spices, in Japan they do it differently where they made it chunky with added bits of chopped eggs, they are less tangy as well since most of the times there is a Japanese coleslaw on the side that acts like a palate cleanser. The first time I had this, I thought I was eating the egg sandwich spread, why? Because it is nearly similar to one, the only difference this is a bit runny than that spread.