Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, potato salad (japanese). One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Potato salad (Japanese) is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Potato salad (Japanese) is something which I’ve loved my whole life.
The classic Japanese potato salad is made of mashed potato (leaving some chunks behind), sliced cucumbers and carrots, eggs and sometimes hams. The ingredients are not too different from the western version, but flavoring wise, the Japanese version is always seasoned with Japanese mayonnaise and sometimes rice vinegar. I had Japanese potato salad for the first time a few weeks back at a Zaar luncheon held at a Japanese Tea Garden.
To begin with this particular recipe, we must first prepare a few components. You can have potato salad (japanese) using 12 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Potato salad (Japanese):
- Take 6 large potatoes
- Take 1 tsp salt
- Prepare 2 tbsp vinegar
- Prepare 8-10 tbsp mayonnaise
- Get 4 eggs
- Prepare 1/2 onion
- Make ready 2 cucumber
- Prepare 1 carrot
- Make ready 1 tsp salt
- Prepare 1 pkg ham
- Make ready Black pepper
- Prepare Optional spices: mustard, mustard, lemon or garlic powder
Japanese potato salad is like semi-mashed potatoes mixed with vegetables, ham, egg and mayonnaise. Small pieces of carrots, cucumbers, onions, ham and eggs make it visually appealing. It is not too creamy, not too rich, but flavoursome. What makes this potato salad stand out is the mushy texture and the famous Japanese mayonnaise, Kewpie.
Instructions to make Potato salad (Japanese):
- Boil eggs
- Peel and chop potatoes into evenly sized pieces
- Boil chopped potatoes with 1 tsp of salt
- Chop onion, cucumbers and carrot into fine slices.
- Mix veggies in a bowl with 1 tsp of salt. Let it sit for 5 minutes for salt to draw the moist out.
- Wash extra salt out of veggies and squeeze washing water out of veggies with your hands.
- When you can stick a chopstick through a potato without pushing are they ready. Spill out the water and heat 1 minute without water to get moist out.
- Mash potatoes so that they remain little bit clumpy. Add vinegar to hot potatoes.
- When potatoes have cooled to skin temperature, mix in mayonnaise.
- Chop ham into small pieces. Fried bacon or wiener sausage works too.
- Peel and chop eggs into small pieces
- Mix everything together. Add all spices. This being black pepper. Optionally mustard, mustard, lemon or garlic powder
- When mixed, partition and serve or store for later in fridge.
The best recipe for Japanese potato salad comes from Shirley Karasawa of the now-defunct blog, Lovely Lanvin (lucky for us, she's still very active on Instagram). The fashion-loving Japanese-American home cook, who splits her time between Seattle and Tokyo, has incredible taste in all things, but especially in food. Japanese versions of Western dishes, known as y??shoku cuisine, may look like the originals that inspired them, but the flavor is unmistakably Japanese. Take this potato salad, which derives its unique flavor from Japanese mayo, rice vinegar, and hot mustard. Japanese potato salad falls into the category of y??shoku: Japanized "Western" food.
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