Japanese Potato Salad Recipe (Izakaya Style)
This smooth and creamy Japanese-style potato salad is packed with crunchy carrots, refreshing cucumber, and crispy bacon, then seasoned with Japanese condiments to make it the ultimate crowd-pleaser! It's perfect for parties, sides, or bento boxes!
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INGREDIENTS:
- 300 g potato - starchy type like king edward or russet
- ½ tsp salt
- 50 g carrot
- 30 g cucumber (Japanese or Persian)
- ½ tsp cooking oil
- 40 g bacon - cubed
- 4 tbsp Japanese mayonnaise - preferably kewpie
- ¼ tsp black pepper
- 1 pinch sugar
- ½ tsp sesame oil
- dried parsley - optional
➤ STEP-BY-STEP INSTRUCTIONS:
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FAQ
WHAT IS JAPANESE POTATO SALAD MADE OF?
A typical potato salad in Japan is made with potatoes, mayonnaise, onions, carrots, cucumbers, ham, sausage and mayonnaise, but the ingredients vary widely from household to household. See the recipe card above for the ingredients used in my recipe.
WHAT IS JAPANESE KEWPIE MAYO?
Kewpie Mayonnaise is a Japanese mayonnaise brand produced by food manufacturer Kewpie and is known as one of the first mayonnaise produced in Japan. Characterized by its unique flavor and creamy texture, it is widely used in Japanese home cooking and restaurants and has become an indispensable part of various dishes such as takoyaki and okonomiyaki.
WHAT IS THE JAPANESE FAMOUS POTATO?
Various potato varieties with different characteristics are produced in Japan. For example, Danshaku (男爵), Me-kuin (メークイン), and Kitaakari (キタアカリ) are well-known varieties. Danshaku potatoes are generally recommended for potato salad.
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ABOUT SUDACHI RECIPES:
Sudachi Recipes is a Japanese cooking media established in 2019 by Yuto Omura. He was born and raised in Japan and lived in the UK for several years. Sudachi Recipes is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.
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The Best Potato Salad In The World!
This Creamy Potato Salad is made with Baby Potatoes and loaded with Bacon, Chives and Hard Boiled Egg. Potato Salads don't come more irresistible than this!! Chris x
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Potato Salad | Japanese style
Welcome to Kimono Mom's Kitchen! This is a cooking show by a Japanese mom and her daughter. Today we made potato salad. It's easy to make with ingredients you can find anywhere in the world! Please give it a try! If you make it, please tag me and share it!
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【Ingredients】
Potato - 500g
Onion - 1/2
Cucumber - 1
A pinch of salt
Ham - 20g
Boiled egg - 2
Mayonnaise - 4tbsp
(Brack pepper)
Music: MusMus
Japanese Potato Salad #shorts #potatorecipe
Japanese potato salad.
????????Ingredients:
-2 potatoes
-1 carrot
-1 cucumber
-Corn
-Japanese mayonnaise 5 tblspoon
-Rice vinegar
-Salt
Cut the cucumber and sprinkle with salt, let it rest for 10 minutes and then rinse. Boil the potatoes in salted water, when the potatoes are cooked, mash them, then add the cucumber, carrots, corn, rice vinegar and mayonnaise, mix well and your salad is ready
????????Ingredienti:
-2/3 patate medie
-1 carota
- un cetriolo
- 4,5 cucchiai di maionese giapponese ( è più dolce di quella italiana, io ho usato la mayo’)
-aceto di riso
Sale,pepe
Uova sode per decorare
Prima di tutto tagliate a rondelle sottili il cetriolo e cospargetelo di sale per far uscire l’acqua, dopo 15 minuti sciacquatelo strizzatelo, mettete da parte. Nel frattempo sbucciate le patate tagliatele a tocchetti, e lessatele per circa 10,15 minuti,devono risultare morbide ma non spappolate,toglietele dall’acqua, e schiacciate le patate grossolanamente (non deve diventare un pure) aggiustate di sale pepe e unite la carota,il cetriolo,il mais e la maionese (potete aggiungere anche del prosciutto cotto) mischiate tutto per bene lasciate riposare in frigorifero , servite decorando con le uova sode.
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!!
????FULL RECIPE:
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(Recommended videos????)
[15 mins Rice Bowl recipes]
[Ramen egg]
[Nikujaga (Japanese meat and potato stew]
[How to reuse Kombu]
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???? FAQ about the ingredients:
FAQ examples:
-What is kombu?
-How much dashi powder should I use?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
-Some Miso has different colour. Which one should I buy?
(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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[BGM]
Starry Eyed by Jane & The Boy
Peace in My Heart by Alex MakeMusic
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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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