Japanese potato salad has a mild, creamy flavor, with no acidic undertone; unlike American or German style potato salads, no vinegar is used. For information about our privacy practices, please visit our website. After years of eating his potato salad and lots of experimenting, I was able to recreate it a few years ago.”. Made with mashed potato and colorful vegetables,  Japanese potato salad is creamy yet full of textural crunch. We love Japanese potato salad! The fashion-loving Japanese-American home cook, who splits her time between Seattle and Tokyo, has incredible taste in all things, but especially in food. I am feeling your mom probably used karashi… it matches with potato salad more. Thank you for sharing your recipes and experience! How fresh was the ingredients you used? It’s either potatos or cabbage.” “I love Japanese potato salad,” I replied “so it’s fine.” “No it’s not, to be called a salad, there has to be more green things in it!” She replied. Unlike Western- or German-style potato salad (which I also love), the Japanese version looks closer to roughly mashed potatoes. Thanks Nami! Do you ever put wasabi in your potato salad? I just wonder after I made the batch of the potato salad, how long can it keep for, have to be consume in between how many days? Thank you so much for sharing your tip on using IP for the potato salad! I just made this potato salad and I am so very happy that I found your blog! Hi Barbara! Hi Sydney! Hi Peckish! My only tweaks were: I added a 1/4 teaspoon of dashi powder (as per your longer recipe) and I wasn’t disappointed. Let it cool and then refrigerate for 30-60 minutes before serving. Hi Pam! It had just the right amount of creaminess, saltiness, tang, crunch, so tasty! Grind some pepper over and mix well. I love that dish! Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. Hi Bond! What a nice secret ingredient! I’m really happy to hear what your taste tester said, and great job making a delicious salad! Thank you so much for always sharing creative, healthy and yummy recipes! Hi Vicky! I recently received my Kewpie mayo from Amazon. Remove the shell and mash the egg with a fork in a small bowl. Today: The best Japanese potato salad for summer and beyond. “Unfortunately the owner/chef retired earlier [last] year. I’ve always enjoyed this dish at a local Japanese restaurant I go to, and I just made this last night. Thank you for sharing your tip on using greek yogurt. I made it as a bento filled, but I confess to eating a lot on its own, haha. 1/4 yellow onion, thinly sliced Add hams and veggies into the mashed potato bowl. Hope I answered your question. Thank you for your kind feedback. They said most people make it incorrectly and that’s why it comes out looking like mashed potatoes. This recipe was delicious & simple to make. . This is about the 4th time using your potato salad recipe. ), Hi KD! If you put the potato salad at room temperature, it is safe for a few hours. . Then slice it thinly. The classic Japanese potato salad is made of mashed potato (leaving some chunks behind), sliced cucumbers and carrots, eggs and sometimes hams. Add mayonnaise and mix until incorporated. Hi Janice! Last updated: Mar 4, 2014 — Published: Mar 4, 2014 — By: Anita — 4 comments. I made it again, for our supper and I am going to serve it with those panko breaded ham slices that you posted yesterday and a green salad on the side. She’s one of my trusted resources for Japanese home cooking, and her potato salad recipe doesn’t disappoint. Drain the potatoes in a colander. © 2020 CHOWHOUND, A RED VENTURES COMPANY. This is a very important step and will prevent soggy potato salad. However when I made it, I omitted the ham, sweetcorn and (accidentally) pepper, and that I also forgot to place it in the fridge! Potato salads are often paired with meat dishes like barbecue, grilled pork and chicken, and meatloaf. Set aside. I was watching a Japanese morning show a few years ago that said potato salad should still have potato chunks in it when made properly. Economical to make and comforting to eat, it’s no wonder potato salad is universally loved. The ingredients are not too different from the western version, but flavoring wise, the Japanese version is always seasoned with Japanese mayonnaise and sometimes rice vinegar. I’m really happy to hear you enjoy cooking Japanese food at home! I usually make extra potato salad so that I can make this Potato Salad Pork Rolls (recipe here). : https://www.justonecookbook.com/search/?q=mayo. I’m so sorry for my late response, but if you make this again and have some leftover, don’t forget to try making this with leftover. “His Japanese potato salad was always perfect and had just the right texture with a secret ingredient that made it extra flavorful: karashi, or Japanese spicy mustard,” Shirley explains. Drain water and cool down. Didn’t have Kewpie but made do with what I had on had. Aww thank you so much for your kind words! If you’re not familiar with Japanese-style potato salad, it is downright delightful. Definitely enhances the already delicious flavor of the potatoes! Please enjoy it in 3-4 days. It also tends to include a wider variety of vegetables than you'd see in a typical American potato salad, including cucumber, … Thank you so much for your kind feedback. When I don’t have much time I have used reconstituted instant mashed potatoes. Japanese Potato Salad. I have riffed on this recipe endlessly, taking liberties with hard-boiled eggs (often seen in both Japanese and Korean potato salads), corn, diced ham (which I think is more common in Korean versions), and diced apples (an addition my mother prefers). Hi Susan! Welcome to Chow with Me, where Chowhound’s executive editor Hana Asbrink shares all of the irresistible things she’s cooking, eating, reading, buying, and more. LOL. Put them in a microwave-safe container and cover it with water. I may make the salad today. Hi Hoei Ser! With a rich creamy texture that’s balanced by a mild tartness and sweetness, this easy side makes for the perfect accompaniment for other home-cooking classics such as Karaage , Tonkatsu and Chicken Nanban . Such a flexible recipe: will add peas next time around (it’s something my Japanese-Hawaiian mom would’ve done. For something different at your next picnic, try this Japanese potato salad recipe including imitation crab, corn kernels, and cucumber. Hi Polly! I’m glad to hear my quick and longer mayo recipes helped to make your delicious potato salad! Cucumbers – Adding salted cucumber is the key to the great texture of Japanese Potato Salad. Design by, kosher/sea salt (I use Diamond Crystal; Use half for table salt), (The cucumber in this photo is about 3", but you just need about 2"). 1 tablespoon sugar (Japanese superfine sugar recommended, but regular sugar is fine) Unlike Western- or German-style potato salad (which I also love), the Japanese version looks closer to roughly mashed potatoes. My mother came to the UK in the late fifties and I grew up on the wonderful dishes that she concocted using any (limited) ethnic ingredients that were available. I LOVE Japanese potato salad. I’m so happy you gave this recipe a try and enjoyed it! Hi Julia! Hi Lilly! While potatoes are not really part of traditional Japanese cuisine, it's now a fixture in everyday cooking. So happy to hear you enjoyed it. What is your take on that? . Cut carrots into quarter (or half) and then slice it thinly. “My recipe was inspired by my favorite yoshoku-ya (a Japanese restaurant that specializes in Western-influenced Japanese cuisine), Edoya in our Azabujuban neighborhood of Tokyo,” she tells me. The potatoes are roughly mashed, so it’s kind of like mashed potatoes with all the colorful ingredients. I made some homemade Japanese pickled cucumbers and used those as well as some of the pickling liquid. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Hope you enjoy the recipe! This post may contain affiliate links. Hope this helps! However, most people seem to enjoy having some potato texture in the salad. Drain the water from pot and put the potato back on the stove again. All these mentioned ingredients go with the potato salad and nothing is wrong with adding them in the recipe. I always make a double portion because it disappears at an alarming rate. Just as we Americans “Americanize” Japanese food by adding such things as cream cheese and avocado to … xoxo. I also used three potatoes, two eggs and adding more carrots to it, (plus forgetting to make sure they go smoothly through the skewer). So much better than American potato salad which always just tastes like eating a spoonful on mayo. I can’t wait to try the potato salad pork roll when I have any letftovers! 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Thank you for your kind feedback. I never thought of using the instant mashed potatoes. It just so happened I had a mess of mashed potatoes, grilled corn & wanted a potato salad. If you haven’t had Japanese style potato salad yet, this is a good one to try, it’ll even go well with your American style meal and especially a BBQ! Great recipe! I think and believe most of Japanese potato salads don’t include mustard or karashi, and it’s more of a secret ingredient (we call it “kakushi aji”), or labeled as “adult-style” potato salad. The ingredients are not too different from the western version, but flavoring wise, the Japanese version is always seasoned with Japanese mayonnaise and sometimes rice vinegar. Prepare and boil corn (canned corn kernels works as well). When you see there no liquid in the pan, remove from heat. Sprinkle a pinch of salt … Pounded Burdock Root with Sesame Sauce (Tataki Gobo) たたきごぼう, https://www.justonecookbook.com/pressure-cooker-potato-salad/, https://www.justonecookbook.com/search/?q=mayo. Keep in the refrigerator and consume it in 3-4 days. Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! Japanese Potato Salad Makes 4 to 6 servings 2 pounds Yukon Gold potatoes, peeled and cut into large 2 1/2-inch chunks 1 small carrot, peeled 5 inches Japanese cucumber, thinly sliced* 1 teaspoon fine grain sea salt, plus more to taste 1/8 small red onion, finely chopped 1 … That being said, it’s excellent! This potato salad was a crowd favourite, so flavourful and a perfect side dish! I'm Nami, a Japanese home cook based in San Francisco. By Eat What Tonight Published: May 6, 2014. I tried your dorayaki recipe a few weeks ago and that also came out great. I agree, the egg yolk in the mayo is so important as well as the flavor in Japanese mayo. Classic Japanese potato salad recipe. I was a little hesitant about this recipe because I initially didn’t like the taste of Kewpie BUT all the ingredients combined with the textures and flavors really balance out the yolk taste of Japanese mayo. But the healthier version also tastes fantastic. I really enjoyed the textures & colours of the cucumber, carrots & corn in contrast to the mashed potatoes. Hi Alison! I’m so happy to hear you enjoyed this recipe! I boil the eggs by placing cold eggs point down on an egg trivet, add 1c water, and cook for high pressure for 5 minutes. 1 tablespoon rice vinegar Diced carrots, sliced cucumbers, peas, cooked ham and boiled eggs. xo, Made this today for lunch to go with homemade Aussie meat pie. 3. Anyway, this potato salad is one of the best I’ve ever had so thank you for sharing the recipe! Potato salad is another import of western cuisine (known as yoshoku) that is highly embraced by the Japanese. Yes. Thanks so much for trying this recipe and I’m happy to hear you enjoyed it! It’s one of my favorite dish! Classic Japanese potato salad recipe. This is so yummy! Glad to hear it is still tasty. And 2 russests make a boatload of salad! They should be roughly about the same size so that they’ll be done cooking around be the same. 1/2 cucumber (preferably Japanese or English) thinly sliced The salad always includes a myriad of vegetables, which makes it healthier and visually eye-catching. It is tasty out of the bowl, but even more delicious after spending a few quality hours in the fridge. I make it different versions too so that we don’t get bored with the same taste. Notify me of followup comments via e-mail. Glad to hear you enjoyed it. Hope you can adjust to make it to a perfect recipe. 1/3 teaspoon karashi, Japanese spicy mustard. Making potato salad that is not drowning in mayonnaise but perfectly balanced and so tasty you want to eat it every week? I’m happy to hear you enjoy my blog. Meanwhile, place cucumbers in a bowl and sprinkle 1/2 teaspoon salt. But of course, if you’re throwing a Japanese-theme BBQ, potluck or picnic, you will have to complete the menu with this classic Japanese Potato Salad. , I think every nihonjin no matter the country has their own way of making this. Just made this. I may be one of a few Japanese you know who don’t like wasabi. After some deft searching on Japanese Google, she found a theory. Hi Jeremy! Put potatoes in a large pot and add water until it covers all the potatoes. The shop we bought it from (when I was a kid living in Japan) added peas. Aww thank you so much for trying my recipes all the time! . Are you surprised if I tell you that potato salad is a home-cooking staple dish in Japan? Thank you so much! 1/2 carrot, peeled and thinly sliced I’ve been having a hard time finding it at restaurants so now I can make my own , Hi Vicky! It’s easy and delicious. I add rice vinegar and mustard and diced (and soak in water to remove bitterness) onion too depending on the day. 1/3 teaspoon freshly ground black pepper You have just found the perfect potato salad.So are you ready to learn how you can make it at home? When you buy something through our retail links, we may receive a commission. Place the cooked potatoes into a medium sized bowl and gently smash with a fork or potato masher making sure you leave some small chunks. The best time to have potato salad is in picnics, barbecues, and cookouts because there are grilled pork and grilled chicken, meatloaf which always go well with any kind of light salad, especially potato salad. I just put the potato and carrot chunks in a steamer basket, add 1c water, and cook at high pressure for 5 minutes, then let the pressure drop naturally. You might also see it as a side dish in a bento lunch box, next to Karaage and Hambagu (Japanese hamburger steak). Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here. Try it with a bit of chopped apple slices; you might be surprised how well it tastes. Boil potatoes with high heat. , Can do following substitute if I don’t have some ingredients as per your recipe: Ham substitute with crabstic Cucumber replacing with apple Omitting corn if have non. Just a question regarding Japanese Potato Salad. Hi Angie! While Potatoes are cooking prepare the other vegetables: Sprinkle both onion slices and cucumber slices lightly with sea salt, mix with your hands making sure the salt coats them evenly. This is a recipe that I will certainly make again. Hi Julia! 2. This is a sponsored post. Enjoy potato salad pork roll. I know the start of summer heralds hot dogs, watermelon, and potato salad and Labor Day marks the end of their seasonal heyday; but in my mind, potato salad is something to be enjoyed year-round. Thank you for sharing! When I want to get a fresh crunch texture, I leave it. But if you keep in the refrigerator, it lasts 3 days without ham, and 2 days with ham. They’re easy and taste like what I would get at the store or restaurant. I’m glad my recipe is close to your favorite Japanese potato salad! Cut the onion in half crosswise, then slice as thinly as possible lengthwise. I didn’t have enough Kewpie mayo so I followed the recipe using American mayo. It is best if you can find Japanese Kewpie mayonnaise as it is quite different in taste compared to regular mayonnaise. Thank you for your kind feedback. I told my husband Masahiro I got the recipes from you Nami….arrigato….but that his mother had her skilled eye on me all the way from her hospital bed in Kitakyushu. “I think the hint of karashi and using really good potatoes (I like Yukon Gold) that you keep a little chunky, totally makes this dish.”. Hope you like what I share on my website. This is a very nice recipe and I really enjoyed the result! Your site is my very favorite to reference for delicious, Japanese meals and this potato salad was excellent! The best recipe for Japanese potato salad comes from Shirley Karasawa of the now-defunct blog, Lovely Lanvin (lucky for us, she’s still very active on Instagram). My mother-in-law adds bits of Fuji apple to her potato salad. Here is the link for Nami’s recipes with Japanese Mayo. I made this once before following your recipe….to take to a potluck luncheon at my Quaker Meeting. 4. Thank you for trying my recipes! Peel potato skins and cut into 1 ½ inch pieces. This recipe come soooooo SOOOOOO close. Hi Laural! On the stove, evaporate water and moisture of the potatoes over medium-high heat (for less than 1 minute). Add boiled eggs and mix a bit but don’t over do it. I only eat wasabi when it’s freshly grated (taste is completely different!). Hubby doesn’t eat meat so no ham. People really enjoyed it–called it “Japanese Mashed Potato Salad”. Yield: 5-6 Servings Prep: 30 mins Cook: 15 mins Ready In: 45 mins It's such a irony that I went to this ramen shop for lunch and realised instead that the side dishes are in fact tastier than the … Thank you! Hi Janet! So happy to hear your family enjoyed this salad. Thank you for trying this recipe! And with optional add-ons to customize your salad. It’s a delicious addition. I ordered it especially to make this salad. Peel the cucumbers (leave some skin on to create stripe pattern) and cut into quarter. Thank you for trying this recipe. Arigato for your kind comment! There are a few variations based on your family’s taste, but it’s more standard than American potato salad varieties. Bring to a simmer. I also like to eat it along with rice (I love my carbs~!). You can’t stop eating them once you have a bite. Thank you for the input!☺️, Would you please give us the name of the japanese mayonnese ? Was delicious, love the crunch factor, Hi Jo! That’s a super quick method! I saw many recipes require the use of vinegar in their recipe. Your email address will not be published. Your email address will not be published. All images and content on this site are copyright protected. Some people use white wine vinegar, but I personally prefer rice vinegar. Sprinkle salt and transfer it into a big bowl and let it cool on the kitchen counter. Thanks so much for trying this recipe! Thank you for your wonderful blog, i know it must be a lot of work, but it’s so appreciated! While it was tasty when made, it was even better the next day. Besides the mayonnaise, Japanese homemade potato salad has a lot more vegetables in it. Had to replace cucumber with red capsicum since I was too lazy to go to the shops haha. That’s okay, those are “additional” and not a necessity (except for pepper you accidentally forgot). Thank you for your kind words. Meanwhile prepare a boiled egg. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. Here’s the link for the Japanese mayo. Found this recipe and it seemed easy enough. I wish I found this website sooner and am excited to try your other dishes! Slowly drizzle in 250 ml (8½ fl oz/1 cup) vegetable oil with the motor running on medium speed. 1/3 cup Kewpie (Japanese) mayonnaise Thank you for your kind feedback and for trying my recipe! Extra sea salt for salting & blanching vegetables, Group A ingredients: Editor’s Note: This post was originally published on Aug 31, 2011 as a guest post at An Italian Cooking in the Midwest. I’m looking forward to making it into your potato salad pork rolls! Put the potatoes in a saucepan of cold, salted water so the water is just covering the top of the potatoes. I started using the instant pot to cook the potatoes & carrots and also to boil the eggs, and it makes things SO much easier. If you're a potato salad lover, you will be happy to add this delicious version into your repertoire. With tips and tricks to create the perfect salad. I’ll be eating it for a while, and happily. My family loves potato salad so we actually don’t have much leftover. =D. Please do not use my images without my permission. So those are the variations you can make. While talking to Shirley, I became more curious about the origins of this Asian-style potato salad. Japanese potato salad is one of my favorite sides. Thank you so much for your kind feedback. 1 teaspoon sea salt Hi Elaine! I do both ways (this pressure cooker version I sprinkle salt: https://www.justonecookbook.com/pressure-cooker-potato-salad/). I’ve been making a similar version of Japanese potato salad (my Mom’s recipe) for years. How did you keep your potatoes? A friend commented to me once “it doesn’t seem like Japanese people like to eat leafy salad. Was there a German influence? This includes distinctly Japanese takes on foreign dishes like this potato salad. I so appreciate that you go the extra mile and give substitutes (and recipes) ingredients for items not always available locally! Japanese potato salad falls into the category of yōshoku: Japanized “Western” food. Mix well, then let stand for 10 … Add the onions, cucumber, carrots, and Kewpie Mayonnaise, and gently combine with the potato mixture until all of the ingredients are combined. xo. Drain and set aside. 1. Tonight I used your quick version of Japanese mayonnaise to make this potato salad and it was excellent! It is packaged in soft bottles, and you can just squeeze it over your green salad (hey, don’t say eew!). Made this without the ham and corn. I think it might have involved cold water at some point in the potato cooking process. Japanese Potato Salad is a staple in Japanese-household’s home-cooking because it’s so easy to make, and uses ingredients everyone usually has at home! I also added a finely sliced spring onion and a small gherkin (pickled cucumber – not the sweet kind but the crunch saltier one) chopped into very tiny pieces – this is something I’ve done forever as I enjoy the tiny bursts of tanginess. To make it easy and convenient, I use … , I love Japanese “mashed” potato salad! , Hi John! It’s surprisingly good! “It seems the Japanese believe it was influenced from the Russian Olivier salad, which was first made by a Belgian chef in Russia. Required fields are marked *. I’m so glad to hear that, Darlene! I know the japanese mayonnese has diferentt flavor and I’d like to buy the right one ! You want to use a cucumber with tender skin and not too many seeds: like Japanese, Persian, or English. I sometimes put dijon mustard in mine too but my daughter can sense it (she’s not a fan). Or add hard-boiled eggs, canned corn, frozen peas, scallions or shelled edamame for different colors and flavors. Thank you for the wonderful recipe! I add vinegar especially during the summer months. Thank you so much for your kind feedback. It was delicious, I want to make it again very soon. Hi Al! We use Japanese mayo for salad, like potato salad here, but also as a salad dressing. Hi Melissa! And you can’t freeze the potato salad because the texture changes for potatoes. In a small bowl mix together the Group A ingredients and pour over the smashed potatoes, gently tossing to evenly coat the potatoes. We hope you enjoyed this Japanese salad. Here in Shizuoka not one of my family or friends makes it the same. I had a go at it today and it was delicious. Use of this website is subject to mandatory arbitration and other terms and conditions, select. Courtesy of Shirley Karasawa/Lovely Lanvin, 4 to 5 medium Yukon Gold potatoes, peeled and quartered When I think of potato salad, there's one that reigns supreme: Japanese style potato salad, which is usually made with tons of mayonnaise. It has vegetables, carbs, and protein so it could make a nice little meal on its own, but it is usually used as a …
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