Best 2 Potato Salad Japanese Style Recipes
Potato salad is a classic dish that can be found in many cultures around the world. Japanese potato salad is a unique and delicious variation on this classic dish. It is typically made with boiled potatoes, carrots, celery, and onion, dressed in a mayonnaise-based dressing. Japanese potato salad is often served as a side dish or as part of a bento box lunch. It is also a popular dish to make for potlucks and picnics. This article will provide you with a recipe for Japanese potato salad that is sure to please your taste buds.
Here are our top 2 tried and tested recipes!
JAPANESE-STYLE POTATO SALAD WITH DAIKON AND CUCUMBER
Categories Salad Onion Potato Appetizer Side Steam Mayonnaise Cucumber Bell Pepper Carrot Radish Escarole Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 19
Steps:
- For dressing:
- Whisk first 6 ingredients in small bowl. Mix in celery and onion. Season with salt. (Can be made 1 day ahead. Cover; chill.)
- For salad:
- Steam potatoes until tender, about 12 minutes. Transfer potatoes to large bowl; mash coarsely. Steam daikon and carrot until tender, about 5 minutes. Transfer to medium bowl. Mix 1 1/2 cups dressing into mashed potatoes. Cool to barely lukewarm.
- Gently mix daikon, carrot, and remaining vegetables into potatoes. Season with salt and pepper.
- *Available at some supermarkets and at Asian markets.
POTATO SALAD JAPANESE STYLE
This recipe comes from a book called 'Harumi's Japanese Home Cooking' by Harumi Kurihara. I boiled the carrots and potatoes instead of steamed and it worked well. I removed the carrots first as the potatoes need to be boiled longer. I used Japanese mayonnaise but I think any type of mayonnaise will work.
Provided by Chef floWer
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash the potatoes and carrots but do not peel. (This makes the vegetable fresh and gives them good texture).
- Place in a hot steamer and cook for about 25 minutes over a medium heat, taking care to top up the water from time to time as needed. Prick the vegetables with a toothpick or skewer to see if cooked and remove when done.
- Peel the potatoes and carrots while hot and then transfer the potatoes to a bowl and roughly break up. Mix in the chicken stock powder and leave to cool.
- Chop the carrots in half length ways and slice into 5 mm thick semi-circular pieces. You can make quarter -button shapes by chopping the halves carrot again length ways before slicing.
- Cut the cucumber in half lengthways and use a spoon, remove the seeds. Cut each half again lengthways and then slice into 5 mm thick pieces. In a separate bowl, sprinkle salt over the cucumber and leave for about 2-3 minutes to soften, then squeeze to remove excess liquid. Cut the onion in half, slice and soak in water to remove any bitterness, then drain and pat dry.
- When the potato is cool, add the carrots, cucumber and onions and lightly mix. Stir in the mayonnaise, salt and pepper and serve.
- Variations: You can make this salad look even more interesting by serving it in individual portions (about the size of an egg) and add a slice of hard-boiled egg.
Nutrition Facts : Calories 383.6, Fat 19.9, SaturatedFat 3, Cholesterol 15.3, Sodium 759.6, Carbohydrate 49.3, Fiber 5.3, Sugar 8.3, Protein 4.6
Tips:
- Use the right potatoes: Waxy potatoes, such as Yukon Gold or fingerling potatoes, hold their shape better than starchy potatoes, such as russet potatoes, and are less likely to fall apart when boiled.
- Boil the potatoes until they are just tender: Overcooked potatoes will become mushy and fall apart easily.
- Cool the potatoes completely before adding the dressing: This will help to prevent the potatoes from absorbing too much dressing and becoming soggy. If in a hurry, you can try an ice bath or rinse them under cold water.
- Use a light, flavorful dressing: A simple vinaigrette or mayonnaise-based dressing is a good choice. Avoid using heavy, creamy dressings, as they can weigh down the salad.
- Add your favorite mix-ins: Diced celery, chopped hard-boiled eggs, or crumbled bacon are all popular additions to potato salad. You can also add chopped fresh herbs, such as parsley or dill, for extra flavor.
- Serve the potato salad chilled: This is the best way to enjoy its refreshing flavors.
Conclusion:
Japanese-style potato salad is a delicious and refreshing dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own preferences. With its creamy, tangy dressing and variety of mix-ins, it is sure to be a hit with everyone at your next party or potluck.
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