Japanese Potato Salad
Japanese Potato Salad is a popular dish in Japan, enjoyed either on its own or as an accompaniment to a meal. Its creamy and mild flavor, with minimal acidity, has captured the hearts of many people in Japan.
Ingredients
- 0.55 lb. (250g) small potatoes (such as Russet, a starchy variety, are recommended)
- 1.4 oz. (40g) carrot
- 1 Japanese or Persian cucumber (If using Persian cucumbers, increase the quantity by about 1.5 times.)
- 1.4 oz. (40g) onion
- ¼ tsp salt (for the cucumber and onion)
- 4 Tbsp (1.7oz./48g) Japanese mayonnaise (such as Kewpie Mayo)
Seasonings:
- 1 tsp sugar
- ⅙ tsp salt
- ⅙ tsp ground black pepper
Instructions
- Wash the potatoes thoroughly, place them in a pot with the skins on, and add enough water to cover them. Bring the water to a boil, then reduce the heat to low and simmer for about 25 minutes.Meanwhile, cut the carrot into bite-sized pieces, approximately 0.12 inch (3mm) thick, and blanch it with the potatoes for about 3 minutes.
- Slice the cucumber into thin rounds, approximately 0.12 inch (3mm) thick, and the onion into thin slices, approximately 0.04 inch (1mm) thick. Sprinkle salt over them, massage it in, and let them sit for 5-10 minutes, overlapping as little as possible. Afterward, drain off any excess moisture.
- Remove the potatoes and carrot slices from the pot. Cool the potatoes briefly under running water until they are easy to handle. Peel the potatoes while they are still warm, removing any sprouts, and place them in a bowl.
- Mash the potatoes into coarse pieces with a fork or spoon. Add the seasonings (sugar, salt, and pepper) and mix well. Allow the potatoes to cool until they reach a temperature of 104°F (40°C) or below.
- After the potatoes have cooled, mix the onions, cucumbers, and carrots with mayonnaise in the bowl. Allow the mixture to chill in the refrigerator for at least 30 minutes.
Notes
- You can store it in the refrigerator for up to 3 days.
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