japanese potato salad

The first time I had Japanese Potato Salad was at some Tonkatsu restaurant. I was pretty amazed by how tasty it was.

I didn’t really think about making the potato salad at home – seeing that for the longest time, I had thought that Japanese cooking was all mysterious and cheem (Meaning: Profound, complicated, beyond one’s understanding)

One day I was surfing online, looking at various recipes (that’s probably my favorite thing to do after cooking and baking) and I saw a recipe for this particular salad. It was a recipe from Just One Cookbook, without a doubt, my go-to for anything Japanese recipe-wise.

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So, since the recipe was straight-forward, and I had all the ingredients, it was definitely a good time to try making this salad at home.

And the verdict? It was freaking delicious!

The best part about this salad is how easy it is to put together. Once you have made it one time, you can actually substitute some of the ingredients with what you like. For instance, you can use any ham you have in place of Black forest ham; or use frozen mixed vegetables instead of sweet corn and carrots. I actually left out the cucumber this time because the LAM hates cucumbers. I thought about adding some chopped red peppers but I didn’t have any. I think the peppers will lend a sweetness and a bit of crunch to the salad. YUMMY!

So here’s how to make this super simple salad.

Before you start, you have to remember that the ingredients need to be cool before using, so boil the potato, egg and vegetables ahead of time!

In a bowl, mash the potato. Leave it a bit chunky.

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Into this, add the carrots, corn and ham. I used left-over Black forest ham from Christmas, but you can use any ham you like. Do use a good ham though. It makes a huge difference to the taste of the salad!

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Mash the boiled egg.

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Add this to the bowl.

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Season with salt and loads of freshly ground black pepper. Add Japanese mayonnaise. Adjust the amount of mayonnaise to suit the texture you are after.

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Mix everything until well-combined. 

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Adjust the seasonings and chill before serving.

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I have just one word – Oishi!!! 

Japanese Potato Salad
Serves 4
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Ingredients
  1. 2 Russet potatoes
  2. ½ teaspoon salt
  3. 1 egg, boiled
  4. 2 small carrots, cubed
  5. ¼ cup (30g) corn kernels
  6. 2 inches (about 1/2 a cucumber) English cucumber - I omitted this
  7. 2 slices black forest ham, cubed
  8. ⅓ to ½ cup ( to 57-113g) Japanese mayonnaise
  9. Salt, to taste
  10. Fresh ground black pepper, to taste
Instructions
  1. Before you start, you have to remember that the ingredients need to be cool before using, so boil the potato, egg and vegetables ahead of time!
  2. In a bowl, mash the potato. Leave it a bit chunky.
  3. Into this, add the carrots, corn and ham.
  4. Mash the boiled egg. Add this to the bowl.
  5. Season with salt and loads of freshly ground black pepper. Add Japanese mayonnaise. Adjust the amount of mayonnaise to suit the texture you are after.
  6. Mix everything until well-combined.
  7. Adjust the seasonings and chill before serving.
Adapted from Just One Cookbook
Adapted from Just One Cookbook
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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