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The Japanese Potato Salad is part of the yōshoku cuisine, a style of Western influenced cooking developed in Japan. This salad may look like the original that inspired this recipe, but the flavours are undeniably Japanese. Try this semi-mashed umami rich potato salad, which derives its unique taste from Japanese sauces.
Cooking Time: 15mins – 30mins
Total time: 30mins – 60mins
Ingredients
4 potatoes (peeled and cut into cubes)
2 boiled eggs(chopped roughly)
2 slices cooked ham (diced)
¼ cucumber (diced)
½ carrot (diced)
½ onion (diced)
3 tsp rice vinegar (or sushi vinegar)
1 tsp dashi
7 tbsp Japanese mayonnaise
1 tsp white sesame seeds
A pinch of shichimi togarashi (optional)
Instructions
In a saucepan, place peeled potatoes and enough water to cover the potatoes and boil until they become soft.
Drain the potatoes and spread dashi well over them. Then, mash the potatoes roughly with a fork. Put them back to cook on the stove for about 2 mins and add rice or sushi vinegar. Remove potatoes from the heat and put in the fridge to cool off.
Mix in the rest of your ingredients. Then combine salt, Japanese mayonnaise and spicy shichimi togarashi (optional). Garnish with sesame seeds and serve.
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