Monday, August 25, 2008

Japanese Potato Salad


You know that little bowl of potato salad they always serve with your set meals in Japanese restaurants? Pleasant and refreshing, and different from the regular potato salads? Tina just told me the secret recipe for Japanese potato salad which I haven't seen in any Japanese cookbooks: you mash the potatoes and you must use Japanese mayo, you know, that yellow squeezable tube with the drawing of a Casper-lookalike.

I don't have the exact proportions but I just made the salad and it turned out very good. I suggest that you adjust the proportion of the potatoes and other ingredients to your liking. Kids will love this because of the mash and the raisins (though Wey didn't like the apple bits).

Tomorrow I'll be posting about a special dessert. You just have to fire up that grill, throw a slab of rib eye and some portobellos on and serve them with this potato salad, some crispy greens and the dessert which I'll be revealing to you tomorrow. You are welcome.

Japanese Potato Salad
1 kg potatoes
1 large apple or 2 medium-sized ones
1 handful of raisins
1 Lebanese/Japanese cucumber
1 carrot
Japanese mayo
salt and pepper

1. Peel the potatoes and cut into smaller pieces. Boil a pot of water, add 1 t salt and boil the potatoes until soft. Drain and mash with a potato ricer. Let cool.

2. Peel and dice apple into small cubes.

3. Wash the raisins (because they can be gritty) and pat dry on tea towels.

4. Use a mandoline to slice the cuke thinly.

5. Cut carrot into thin slices, cook in boiling water until soft-firm. Drain and let it cool.

6. Mix everything together with enough mayo, salt and pepper. Chill well before serving.


Anonymous said...

Wow, that looks absolutely delicious! As a huge fan of mashed potatoes, I'll definitely have to give this a go.

I've seen people buying the Japanese mayo before, but I've never tried it. Phill and I are trying to become more cultured, so maybe next grocery shop I'll buy some and give it a try.

ganache-ganache said...

what type of potatoes do you use ? I notice in KK there's only the US Idaho & Aust white/red wash, I've always use the Idaho which I think is more floury, what do you think ? btw, do you know the type name of the Aust potato we have here ?

Precious Pea said...

Now I just can't wait for tomorrow!

"Joe" who is constantly craving said...

haahha i have been on japanese mayo and stopped buying other brands mayo for a long long time..true convert!

LianneK said...

good idea to have raisins in them but i will probably nick them all before serving lol

馨韵公主™ said...

i get almost same this recipe from website, but i dunno is japanese style~ haha
u make so delicious~

Anonymous said...

yum yum. you are back to recipes. will def try next time i do japanese cooking.

Terri @ A Daily Obsession said...

katie: yes try it n tell me if u n phil like it. some ppl only like jap mayo but i like all mayo, even Miracle Whip which my US friend says sucks.i think homebrands n special brnd mayo r the ones tt suck.

ganache:oh i just use ordinary 'holand soo'. i use russet/idaho for whole baked potatoes yes bc it's more fluffy. ah, u mean the white n red skin new potatoes? ill ask my riend at lim's n tell u ok

pea: i'm having difficulty posting bc i am not dexterous w/o a mouse :(
joe: expensive tongue u have..

lianne: hi, how r u over there?missing home yet?wait till it gets cold :D

princess: thanx. wow. i get royalty reading my blg :D

nee: these r scheduled in hk.

Anonymous said...

My Japanese host family used 1/2 Japanese yam and 1/2 gold potatoes. YUM!

Yhe Cristy said...

Found you via Pinterest. This has become a weekly meal in our house. thanks for the recipe.

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