Little Guy, Big Kitchen

A Little Guy Woking in His Big Kitchen

Japanese Potato Salad

Cool potato salad is my favourites everytime I visit Japanese restaurants or buying at sushi shops. I’m refering this from Just Hungry blog.

Japanese potato salad has a mild, creamy flavor, with no acidic undertone; unlike American or German style potato salads, no vinegar is used. It’s seasoned only with salt and a little pepper, and lots and lots of mayonnaise, and is just a bit sweet from the other vegetables mixed in – boiled carrots, thinly sliced cucumber, and onion. Some people even add a little sugar. Chopped boiled egg adds to the richness.

The ideal mayo to use is a Japanese one of course; Kewpie Mayonnaise is classic, but there are other (and some say, better) brands too. Look for them at your local Japanese or Asian grocery store.
If you make your own, use a flavor-neutral vegetable oil such as canola or safflower, not extra virgin olive oil. (“Extra Light” olive oil is fine.) Lacking access to Japanese mayonnaise or the time to make your own though, any commercial mayo will do as long as it’s not too heavy on the vinegar flavor. Salad cream should not be used however.

Ingredients

  • 3 medium boiling (firm) potatoes, well scrubbed
  • 1 small carrot
  • About 10 cm / 4 inches of a seedless cucumber
  • 1 small onion
  • 1 egg
  • Salt and pepper
  • 3/4 to 1 cup of mayonnaise, Japanese or homemade preferred (see notes above)

Boil the potatoes in their skins until tender (you can poke a skewer through one without any resistance). Boil the carrot, unpeeled, in the same pot. Boil the egg until hard boiled at the same time.

In the meantime, slice the cucumber and the onion very thinly. Sprinkle both with a little salt, and let sit for a while (10 minutes or more) until the vegetables exude their juices. Squeeze firmly to get rid of the juices.

When the potatoes and carrot are done, drain peel them while still hot (holding each in a kitchen towel to peel them helps). Cut the potatoes into small pieces, and slice the carrot. Toss with a little salt and pepper and leave to cool.

Peel the hard boiled egg and chop up finely.

When the potatoes and carrot mixture has cooled to room temperature, mix in the cucumber, onion and egg. Mix in the mayonnaise. Cover with plastic wrap and cool in the refrigerator until serving time (ideally at least one hour).

If you are bringing this to a picnic be sure to pack it in a cooler – it will keep better, and taste better chilled than at room temperature. If you are packing it in an obento box, make sure the rice and other ingredients have cooled before tucking in the salad, or carry the salad in a separate container.

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June 2, 2006 - Posted by | Japanese

2 Comments »

  1. If you are copying from other sites, at least have the decency to cite the source of your content, or else it is plagiarism!!!!!!

    Comment by alexa daniela | September 12, 2006 | Reply

  2. i’m sorry alexa. i’ve forgot to refer. I’ve added already. thanks for informing.

    Comment by littleguykitchen | September 13, 2006 | Reply


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