UMAMI Egg Salad

Ingredients　Total amount: Approx. 400g

• 2 tbsp (21g) UMAMI EGG

• 1,3/4 cup (405g) Plant-based Milk

< seasoning>

☆1 cup (120g) Fresh Diced Onion

☆1 cup (120g) Fresh Diced Celery

☆3/4 cup (15g) Fresh choped Parsley

☆1/2 cup (150g) Vegan Mayonnaise

☆1 tbsp (15g) Rice Vinegar

☆1/2 tbsp (5g) UMAMI EGG FLAVOR ENHANCER

☆Turmeric Powder A small amount, about 2-3 shakes.

※Turmeric is used for coloring purposes. Use a small amount.

☆Grind Black pepper & Salt

※Adjust salt and pepper to taste.

※Adjust the 4 g cornstarch to increase elasticity.

Directions

＜Preparation＞

■Preheat the oven to 400°F.

■Finely chopped the onions and Celery.

■Finely chopping fresh parsley.

＜STEP＞

1.Prepare a bowl and add UMAMI EGG followed by Plant-based milk into it.

2.Mix well with a hand blender or whisk until UMAMI EGG is completely blended with plant-based milk. It's ready when the mixture has a slightly thick and smooth consistency.

3. Line a baking pan with parchment paper and pour the dough from step 2 into it.

4.Place the prepared baking pan with the dough from step 3 into the preheated oven and bake for about 20 minutes. It's done when the surface feels firm to the touch, with a slight bounce, and the dough doesn't stick to your fingers.

5.Add the ingredients marked with a star (☆) to the bowl from Step 4, and mix well with a spatula.