Kannichiwa, gourmets! Japanese potato salad is a Japanese homemade tradition! And we are ready to share the recipe of this tradition with you today.
How to cook Japanese potato salad?
Almost all countries have their own interpretations of different potato salads, the Japanese did not stay away and prepare Japanese potato salad at home. In fact, potato salad in Japanese is a combination of balanced vegetables wrapped in creamy and unique Japanese mayonnaise. When cooking, you can replace Japanese mayonnaise with the usual purchased one with the addition of 2 tablespoons of rice vinegar and 2 teaspoons of sugar yourself, but as you understand, this will still not be a Japanese potato salad.
Japanese potato salad
To prepare this Japanese salad, we take an egg, cucumber, carrot, a little ham, corn and potatoes themselves. Cucumber and carrot are covered with salt for quick pickling, so they will give the maximum amount of water and will be able to absorb the taste of the other ingredients, which will not separate them in this salad.
Add rice vinegar to the boiled potatoes. This will give stickiness and preserve the structure of potatoes, otherwise the salad will fall apart into separate components.
Recipe type:Salads
Recipe type:Japanese
Yield:6
Prep time:
Cook time:
Japanese potato salad
Ingredients:
Corn — 40 grams
Potatoes — 500 grams
Carrots — 50 grams
Cucumber — 150 grams
Chicken egg — 1 piece
Salt — 1 teaspoon
Ham — 100 grams
Rice vinegar — 1 tablespoon
Ground black pepper — 1 pinch
Japanese mayonnaise — 5 tablespoons
Directions:
1. Peel the potatoes and cut them into quarters.
2. Boil the chopped potatoes until tender.
3. If the corn is frozen, then boil it for 5 minutes in boiling water.
4. Cook the chicken egg until tender.
5. Cut carrots into half circles. Mix with ½ teaspoon of salt and set aside for 5 minutes.
6. Cut the cucumber into thin slices. Mix with ½ teaspoon of salt and set aside for 5 minutes.
7. Rinse carrots and cucumbers under running cold water. Squeeze with your hands to remove all moisture as much as possible.
8. Cut the ham into thin strips.
9. Mash boiled potatoes with a fork.
10. Mix potatoes with rice vinegar and ground black pepper. Set aside for 5 minutes.
11. Crush the boiled egg with a fork.
12. Add carrots, cucumber, egg, ham, corn and Japanese mayonnaise to potatoes. Mix it up.
13. Put the salad in the refrigerator for at least 1 hour. Store in the refrigerator for no more than 3 days.
