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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #south-west-pacific #low-protein #salads #potatoes #vegetables #asian #australian #japanese #oven #dinner-party #dietary #low-cholesterol #low-saturated-fat #healthy-2 #low-in-something #carrots #onions #taste-mood #savory #equipment #presentation #served-cold
You'll also love
Mehedi Madbor
[email protected]I didn't like this potato salad at all. The dressing was too thick and gloopy, and the vegetables were mushy.
Pubg Player
[email protected]This potato salad is okay. The dressing is a little too tangy for my taste, and the vegetables are a bit too crunchy.
Ebie precious
[email protected]I'm not a huge fan of potato salad, but this one is actually really good! The dressing is light and flavorful, and the vegetables add a nice crunch.
User 1245
[email protected]This potato salad is a must-try! It's the perfect side dish for any occasion.
Theresa Onwumah
[email protected]I love this potato salad! It's so easy to make and it's always a hit with my family and friends.
Waleed Shaikh
[email protected]This potato salad is delicious! The dressing is creamy and tangy, and the vegetables add a nice crunch. I will definitely be making this again.
Muzmmaljutt Juyt
[email protected]I made this potato salad for a picnic and it was a huge success! Everyone loved it. The dressing is light and flavorful, and the vegetables add a nice crunch.
gunmen424
[email protected]This potato salad is so good! The dressing is perfectly balanced and the vegetables add a nice crunch. I will definitely be making this again.
my chanel
[email protected]I've made this potato salad several times now and it's always a hit! My family loves the creamy, tangy dressing and the crunchy vegetables. It's also really easy to make, which is a bonus.
SonU Memon
[email protected]This Japanese-style potato salad is a delicious and refreshing dish, perfect for a summer cookout or potluck. The combination of mayonnaise, vinegar, and mustard gives it a tangy flavor, while the addition of cucumber, carrot, and onion adds a nice c