The Best Japanese Potato Salad (Recipe) | OCHIKERON | Create Eat Happy :)
This is a typical basic Japanese potato salad which everyone likes ????It is usually made with mashed potatoes and colorful vegetables.
Neatly preparing each ingredient is the key to make delicious potato salad. Take time and enjoy!!!
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Japanese Potato Salad
Difficulty: Easy
Time: 30min
Number of servings: 4
Ingredients:
300g (10.5oz.) potato
50g (1.8oz.) carrot
50g (1.8oz.) onion
50g (1.8oz.) cucumber
2 slices of cooked ham
1/2 cup whole kernel corn (canned)
4 tbsp. mayonnaise
1/2 tbsp. vinegar (rice or grain)
salt and pepper
Directions:
1. Slice the onion, sprinkle with a bit of salt, and leave for 2~3 minutes until limp. Wash and drain well. Use a paper towel to squeeze out any excess water. *This removes the bitter taste and strong smell of the onion.
2. Slice the cucumber into thin rounds (you can use a vegetable slicer if you have). Sprinkle with a bit of salt. When they become limp, drain well and gently squeeze with a paper towel. *Removing excess water from the cucumber will keep the salad from becoming wet.
3. Cut sliced ham into 1/2 inch (1cm) square pieces. Slice the potato into 1/2 inch (1cm) half rounds. Place the potato slices in a pot, lightly wash (to remove extra starch), add water until covered, add 1/2 tsp. of salt, and put on high heat. When it becomes to a boil, turn down to medium and cook for about 12 minutes. 4. Check the potatoes with a skewer. When they are done, drain well, transfer to a bowl and mash with a fork while they are still hot. Season with 1/2 tbsp. of vinegar, salt and pepper. *The seasonings will make the potato tasty.
5. Slice the carrot into 0.1 inch (3mm) quarter rounds. Boil for 3 minutes and drain well.
6. When the potatoes and carrots are cool enough, combine all the ingredients in one bowl and season with 4 tbsp. of mayonnaise, salt and pepper.
レシピ(日本語)
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Vegan Potato Salad
Get the Recipe:
⭐️ This delicious and creamy vegan potato salad is easy to make for a quick lunch, and it's a great make-ahead recipe for barbecues, putlocks, and summer cookouts.
⭐️ Ingredients
FOR THE POTATOES
2½ pounds of potatoes Yukon gold
½ gallon of cold water
1 teaspoon of salt
2 tablespoons of apple cider vinegar
FOR THE POTATO SALAD DRESSING
¾ cup of vegan mayo
1 tablespoon of apple cider vinegar
1 stalk (2 oz) of celery + ½ teaspoon celery seeds optional
½ cup of shallot
2 tablespoons of mustard
1 cup of fresh herbs dill, parsley, chives, or a mix of all
4 pickled cucumbers
1 teaspoon of salt
¼ teaspoon of black pepper
½ teaspoon of paprika
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Japanese Potato Salad Recipe | ポテトサラダ
Japanese potato salad is bit different to western ones.
It typically has ham, cucumber, and boiled eggs.
But I'm gonna show you how to make it like a real pro!!
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(Each pages include pictures)
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(Chapter)
0:00 Prepare Potato
2:22 Prepare other ingredients
3:56 Soft boiled egg
6:14 Cooking part
7:23 Mixing part
7:57 Presentation
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[Ingredients] (2-3serves)
-Your favourite potato 500g
-Water 1000ml
-Salt 2tsp (10g)
-Kombu (Dried kelp) 3g
-Onion 100g
-Cucumber 100g
-Garlic (as peeled) 10g
-Bacon 100g
-Black pepper some
-Japanese mayo 65g (4.5tbsp)
-Soy sauce 1/3 tsp (1.65ml)
-Egg 3-4 each
-Cherry tomato 4-5 each
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Ingredients (OUNCE version):
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日式土豆沙拉,健康清爽,炎炎夏日的好选择。Japanese-Style Potato Salad [Eng Sub]
主要材料:
土豆:2个(450g)
胡萝卜:60g
鸡蛋:2个
小黄瓜:2根
洋葱:1/8个
火腿:3片
盐:1/4 小勺(去出黄瓜和洋葱里多余的水分用)
沙拉调料:
盐:1/4 小勺
糖:1大勺
蛋黄酱:2大勺
酸奶:4大勺
Main Ingredient:
Potato: 2 Pc (450g)
Carrot: 60g
Egg: 2 Pc
Cucumber: 2 Pc
Onion: 1/8 Pc
Ham: 3 Slices
Salt: 1/4 Tsp for absorb water moisture(cucumber & onion)
Salad Seasoning:
Salt: 1/4 Tsp
Sugar: 1 Tbsp
Mayonnaise: 2 Tbsp
Yogurt: 4 Tbsp
#日式土豆沙拉#Japanese-StylePotatoSalad
How To Make Japanese Potato Salad (Recipe) ポテトサラダレシピ (作り方)
A classic, home-cooked dish for over one hundred years, Japanese Potato Salad is distinct because of its colorful addition of fresh vegetables, creamy texture, and rounded flavor. It's the ultimate crowd-pleaser!
PRINT RECIPE ▶
INGREDIENTS
2 russet potatoes (1.15 lb, 520 g)
2 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) (for cooking the potatoes)
¼ cup frozen or canned corn (1.4 oz, 40 g)
1 large egg (50 g w/o shell)
1 Persian cucumber (or ½ Japanese cucumber; 92 g, 3.25 oz)
2 inches carrot (2 oz, 60 g)
1 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) (divided; for cucumber and carrot)
2 slices black forest ham (1.9 oz, 54 g)
For Seasoning
1 Tbsp rice vinegar (If you don't have rice vinegar, I'd skip and do not use other vinegar as they tend to be too strong)
freshly ground black pepper (to taste)
6 Tbsp Japanese mayonnaise (I recommend with 4 Tbsp first, then add more if needed)
INSTRUCTIONS with step-by-step pics ▶
#potatosalad #salad #japanesefood #justonecookbook
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How To Make Japanese Potato Salad (Recipe) ポテトサラダレシピ (作り方)
Izakaya Style Japanese Potato Salad (short ver)
Have you ever been to an Izakaya in Japan? It's a place to drink and eat delicious side dishes. This recipe takes potato salad to the next level with extra veggies for texture, then bacon, pepper and sesame oil adds a delicious depth of flavour. Even if you don't like potato salad, this dish will surely change your mind!
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【Written Recipe】
This video's recipe:
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【Ingredients】
- 3 Medium sized potatoes
- 1/3 Medium sized cucumber
- 1/3 Medium sized carrot
- 40g Bacon (smoked or unsmoked depending on your preference but usually unsmoked in Japan)
- 4 tbsp Mayonnaise (Preferably Kewpie)
- 1 tsp Black pepper
- 1 pinch Sugar
- 1/2 tsp Sesame oil
【Instruction:】
1. First peel the potatoes and carrot.
2. Cut the potatoes into medium size chunks and boil on the stove on a medium-high heat.
3. While the potatoes are boiling, prepare the other ingredients. Cut the carrot into 5mm slices and then cut each circle slice into quarters.
4. Cut the cucumber into 1-2mm slices. Once it’s sliced, put it in a bowl and soak it in slightly salted water. Set aside.
5. Cut the bacon into small pieces and add to a frying pan on a medium high heat. Cook until it’s a little crispy. When it’s done, set aside.
6. When you can pierce the potatoes but they still feel a little hard, add the chopped carrots to the same pot.
7.When the potatoes are soft enough to mash, remove them from the heat and drain. The carrots should be slightly softened but not mushy.
8. Set the carrots aside, and mash the potatoes in a separate bowl.
9. Once the potatoes are mashed, add the bacon and carrot, then mix well.
10. Drain the salted water of the cucumber and add the cucumber to the mashed potato, mix again.
11. Add 4 tbsp mayonnaise, 1 tsp black pepper, 1 pinch sugar and 1/2 tsp sesame oil and mix well.
12. Serve and enjoy!
#potatosalad #Japanesepotatosalad #sidedish #Japanesefood #cookingchannel