Shrimp and Broccoli Salad

1. Gather all the ingredients.
2. Devein 6–7 pieces shrimp and clean them with ½ Tbsp potato starch or cornstarch (see my tutorial on how to devein and clean shrimp). Keep the shells on so the shrimp won’t lose their flavor while cooking.
3. Bring some water to a boil in a medium saucepan. Add 1 Tbsp sake and 1 pinch Diamond Crystal kosher salt (to remove the shrimp‘s odor). Add the shrimp and reduce the heat to medium. Cook, uncovered, for 2 minutes or until the shrimp turns opaque.
4. Monitor closely to avoid overcooking. Remove with a mesh strainer to a bowl of iced water and let cool. The ice bath will help give the shrimp a firm texture.
5. Peel the shrimp shell and remove the tails. Cut the shrimp meat into bite-size pieces.
6. In a small saucepan, bring some water to a boil. Once boiling, lower the heat to medium and boil 2 large eggs (50 g each w/o shell) for 10 minutes. Transfer the eggs to iced water and let cool for 3 minutes to stop the cooking.
7. Peel the eggshell and cut the boiled eggs into small pieces.
8. Cut 6 oz broccoli florets into bite-size pieces. Bring some water to a boil in the medium saucepan and cook the broccoli for 1 minute or until tender. Watch closely to avoid overcooking.
9. Transfer to ice water to stop the cooking, then drain well.
10. Peel 1 Japanese or Persian cucumber in a striped pattern and cut it in half lengthwise. Then, cut crosswise into ¼-inch (6-mm) slices.
11. Cut 1 avocado into cubes (see my tutorial on how to cut an avocado). Use a spoon to scoop out the avocado cubes into a large bowl.
12. Put the shrimp, boiled egg, broccoli, and cucumbers into the bowl. Then, add 2–3 Tbsp Japanese Kewpie mayonnaise and 1 tsp milk.
13. Sprinkle with ½ tsp Diamond Crystal kosher salt and freshly ground black pepper and toss it all together. Add more salt and pepper to taste, if desired. Serve chilled or at room temperature.

To Store

1. You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days.