Sunday, September 9, 2012

Japanese Potato Salada

Potato Salad (Japanese)

Recipe by Caroline Phelps

Japanese potato salad with pickled cucumbers and carrots

Japanese potato salads are a little sweet and tangy, which I love since every bite seems to taste different. I've pickled the cucumber for this recipe with a little salt and sugar. This softens the texture and gives it zing. The flavors blend really well together, making this a personal favorite. Serve as a side to chicken katsu and you have yourself and very traditional and homely Japanese meal.

  • 2 medium size potatoes, peeled and roughly chopped
  • 1 medium size carrot, peeled and roughly chopped
  • 1 thumb size ginger, peeled and grated
  • 1/2 English cucumber, cut in 1/4 lengthwise, finely chopped
  • 1 cup mayonnaise
  • 1 tbsp sake
  • 1 tsp granulated sugar
  • salt and freshly ground pepper

Cooking Directions
  1. Boil potatoes and carrots until tender but still a little firm. 
  2. In a bowl, pour a little salt and sugar over the cucumbers (about 1 1/2 tsp kosher salt, 1/2 tsp sugar), mix with your fingers and leave to marinate for about 15-20 minutes. Drain and squeeze the excess water from the cucumber, rinse quickly under cold water and squeeze again. 
  3. In a large bowl, combine the potatoes, carrots and ginger. 
  4. With a potato masher, mash about 1/2 of the mixture, add cucumber, mayonnaise, sake, sugar, salt and pepper and mix well with a spoon or spatula. 
  5. Adjust taste and texture (by adding more mayo) to your liking. Serve.

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