Japanese Potato Salad

Japanese potato salad is a very popular side dish in Japan. It is one of the thing that every supermarkets sells in their deli section.

My version is super flavourful, and it can be the main dish of the meal. It looks stunning, and taste even better. So let me show you how to make it.

What's the difference between Japanese & western potato salad?

The main difference is the ingredients. Japanese version has cucumber, ham, and boiled egg. And it's always made with Japanese mayonnaise.

Type of mayonnaise really matters.

Japanese mayonnaise is designed to match well with Japanese foods witch is eaten with rice. On the other hand, western ones are designed to match with breads. It's a huge difference.

It's ok to use western mayo for western influenced dish like potato salad, but I still strongly recommend to use Japanese mayo for it as long as it's part of Japanese or other Asian cuisines.

If you can't find Japanese mayo, try to find Korean brands. They are usually quite similar to Japanese ones.

[Serving] 2-3

[Prep time] 10-15 mins

[Cook time] 20-30mins

[Storage] 2-3 days in a fridge

[Difficulty] E *(A=Hard E=Easy)

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[Ingredients] (GRAM)

-Your favourite potato 500g

-Water 1000ml

-Salt 2tsp (10g)

-Kombu (Dried kelp) 3g

-Onion 100g

-Cucumber 100g

-Garlic (as peeled) 10g

-Bacon 100g

-Black pepper some

-Japanese mayo 65g (4.5tbsp)

-Soy sauce 1/3 tsp (1.65ml)

-Egg 3-4 each

-Cherry tomato 4-5 each

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[Ingredients] (OUNCE)

-Your favourite potato 17.64oz

-Water 35.3oz

-Salt 2tsp (0.35oz)

-Kombu (Dried kelp) 0.1oz

-Onion 3.5oz

-Cucumber 3.5oz

-Garlic (as peeled) 0.35oz

-Bacon 3.5oz

-Black pepper some

-Japanese mayo 2.3oz (4.5tbsp)

-Soy sauce 1/3 tsp (0.06oz)

-Egg 3-4 each

-Cherry tomato 4-5 each

[Recipe video]

(Chapter)

0:00 Prepare Potato

2:22 Prepare other ingredients

3:56 Soft boiled egg

6:14 Cooking part

7:23 Mixing part

7:57 Presentation

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[Instruction]

[Chapter 1: Prepare potato]

1. Peel and wash potatoes

2. Boil it with water, kombu, salt on medium heat

3. Once it's boiled, remove scum, and cook on low to medium heat until soft (10-15 mins)

4. Strain the potato, then put it back into the same pot

5. Stir an cook for 1-2 mins on low heat to remove excess moisture

6. Place in a large bowl. Leave to cool

* (If you can, soak kombu and water for 1hr to overnight beforehand)

[Chapter2: Prepare other ingredients]

1. Slice onion against the grain, and break it apart.

2. Mince garlic, cut bacon into strips

3. Slice cucumber thinly, and massage with a pinch of salt

4. Cut cherry tomatoes into half

[Chapter:3 Soft boiled egg]

1. Boil water and some vinegar (any kind of vinegar is fine)

2. Drop your eggs as close as to the bottom of the pot so it doesn't crack.

3. Keep the water slightly boiling on medium heat. Cook 7 mins.

4. Drop in iced water. Chill completely

5. Peel under running water

[Chapter:4 Cooking part]

1. On a cold pan, heat the garlic on low heat until it starts to change colour.

2. Add onion and bacon.

3. Add s pinch of salt and some black pepper.

4. Cook on medium high heat until it's soft (few mins)

5. Add to the potato. Cool it for few mins. (Not in a fridge)

[Chapter:5 Mixing part]

1. Squeeze the water from cucumber, and add to the potato

2. Add mayo and soy sauce, then mix

[Chapter:6 Presentation]

1. Make a base widely with the potato

2. Place egg and tomatoes randomly. Try to place them on different angles. So it looks all different.

3. Add more potato on top of it.

4. Place egg and tomato on top again. Done!!