JAPANESE SALAD HERB RECIPES
JAPANESE POTATO SALAD RECIPE - FOOD.COM
I had Japanese potato salad for the first time a few weeks back at a Zaar luncheon held at a Japanese Tea Garden. I liked it so much that I had to come home and look it up online. I learned that although potatoes weren't a part of traditional Japanese cuisine, potato salad has since become a daily fixture in Japanese lunch boxes. Japanese potato salad is creamy and non-acidic, no vinegar and no pickles here. This recipe is from justhungry.com, tweaked a bit by me to resemble what I had at the Tea Garden. Posted for Zaar World Tour. Time doesn't include cooling time. By the way, we enjoyed lunch so much we forgot to check out the garden :lol:
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Boil the potatoes in their skins until tender. 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 and peel them while still hot (holding each in a kitchen towel to peel them helps). Smash the potatoes and shred the carrot. Mix in 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).
- Note regarding mayonnaise: The ideal mayo to use is a Japanese one. Next best would be to make your own, using 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 such as Miracle Whip should not be used however.
Nutrition Facts : Calories 267.6, FatContent 14.8, SaturatedFatContent 2.2, CholesterolContent 11.5, SodiumContent 318.1, CarbohydrateContent 32.7, FiberContent 2.1, SugarContent 4.5, ProteinContent 2.5
JAPANESE POTATO SALAD RECIPE | GOOD FOOD
Steps:
1. Toss the cucumber and onion in a little salt and drain for 15 minutes. Rinse off the salt and dry on paper towel. Bring a small saucepan of water to the boil and boil the eggs for 8 minutes. Transfer the eggs into iced water to stop the cooking process. Peel and roughly chop.
2. Peel the potatoes. Place into a large microwave-proof bowl and place a plate that is smaller than the bowl directly on top of the potatoes (this will allow steam to escape around the sides). Microwave for 10 minutes. Carefully remove the plate (it will be very hot) and roughly mash the potatoes with a masher, seasoning with salt and white pepper. Allow to cool uncovered for about 5 minutes.
3. Place the carrot into a small microwave-proof bowl and microwave for 3 minutes.
4. While the potatoes are still warm (but not steaming), add the vinegar, mayonnaise, cucumber, onion, carrot and egg to the potato and whip vigorously together. Taste and adjust the seasoning if needed.
Tip: Cooking potatoes in the microwave might seem a little odd, but if they are to be mashed, or served cold or at room temperature, adding a lot of water can make them gluggy. Using a microwave helps prevent that.
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