Easy Way to Cook Yummy Japanese-style Potato Salad

Japanese-style Potato Salad, It may look like American potato salad, but wait until you taste it. [Photos: Shao Z.] Japanese versions of Western dishes, known as yōshoku cuisine, may look like the originals that inspired them, but the flavor is unmistakably Japanese. Take this semi-mashed potato salad, which derives its unique flavor from Japanese mayo, rice vinegar, and hot mustard. Potato salad is another import of western cuisine (known as yoshoku) that is highly embraced by the Japanese. The classic Japanese potato salad is made of mashed potato (leaving some chunks behind), sliced cucumbers and carrots, eggs and sometimes hams. If you're not familiar with Japanese-style potato salad, it is downright delightful. Unlike Western- or German-style potato salad (which I also love), the Japanese version looks closer to roughly mashed potatoes. It's flavored with ample mayonnaise (try the tangier, slightly sweeter Japanese Kewpie mayo for stellar results), rice wine. To make the dressing for the Japanese-style Potato Salad, add the mayonnaise, rice vinegar, sugar, and salt in a bowl and whisk to combine. When the potatoes are done, drain them well and add them to the dressing. Stir well to combine; it's okay if some of the potatoes get mashed in the process. this is recipe you're looking for? To search another recipe Please look at the menu list to choose the recipe and beverage you want to try. if you can't find the recipe write keyword in search box. here is Japanese-style Potato Salad you can enjoy.

Prepare: less then 15 Minute
Cook Time: 10 Minute

Ingredients that must be prepared for Japanese-style Potato Salad :

1. Make ready 3-4 of potatoes (peel and cut into bite sizes) -
2. It's 1 of onion (peel and slice thinly) -
3. You need 1 can of tuna -
4. You need 1 Tbsp of vinegar -
5. You need 1-2 Tbsp of soy sauce -
6. set 2 Tbsp~ of mayonnaise -
7. It's of salt & pepper -

When the potatoes are done, drain them well and add them to the dressing. Stir well to combine; it's okay if some of the potatoes get mashed in the process. When the potato is cool, add the carrots, cucumber and onions and lightly mix. Stir in the mayonnaise, salt and pepper and serve.

Japanese-style Potato Salad preparation of :

1. Add the potatoes to cold, salted (2 tsp salt) water and then bring to a boil until cooked. Drain and immediately pour in vinegar and mix (do not mash all potatoes, but leave a part of them undone) with pepper, let them cool..
2. Heat the mayonnaise in a pan over medium heat. Add onion and stir fry until wilted. Put canned tuna and the soup of it and keep stir frying for 1 minute. Add soy sauce and cook thoroughly..
3. Mix potatoes (step 1) and fried onion (step 2), mayonnaise in a bowl. Season with salt and pepper and soy sauce to taste..

Serves For 2 Person
Kcal: 57
Fat: 18g
Carbs: 12g
Protein: 18g
Sugar: 53g

Variations: You can make this salad look even more interesting by serving it in individual portions (about the size of an egg) and add a slice of hard-boiled egg.. Japanese potato salad is like semi-mashed potatoes mixed with vegetables, ham, egg and mayonnaise. Small pieces of carrots, cucumbers, onions, ham and eggs make it visually appealing. It is not too creamy, not too rich, but flavoursome. What makes this potato salad stand out is the mushy texture and the famous Japanese mayonnaise, Kewpie. It may look like American potato salad, but wait until you taste it. [Photos: Shao Z.] Japanese versions of Western dishes, known as yōshoku cuisine, may look like the originals that inspired them, but the flavor is unmistakably Japanese. Take this semi-mashed potato salad, which derives its unique flavor from Japanese mayo, rice vinegar, and hot mustard. Potato salad is another import of western cuisine (known as yoshoku) that is highly embraced by the Japanese. The classic Japanese potato salad is made of mashed potato (leaving some chunks behind), sliced cucumbers and carrots, eggs and sometimes hams. If you're not familiar with Japanese-style potato salad, it is downright delightful. Unlike Western- or German-style potato salad (which I also love), the Japanese version looks closer to roughly mashed potatoes. It's flavored with ample mayonnaise (try the tangier, slightly sweeter Japanese Kewpie mayo for stellar results), rice wine. To make the dressing for the Japanese-style Potato Salad, add the mayonnaise, rice vinegar, sugar, and salt in a bowl and whisk to combine. When the potatoes are done, drain them well and add them to the dressing. Stir well to combine; it's okay if some of the potatoes get mashed in the process. When the potato is cool, add the carrots, cucumber and onions and lightly mix. Stir in the mayonnaise, salt and pepper and serve. Variations: You can make this salad look even more interesting by serving it in individual portions (about the size of an egg) and add a slice of hard-boiled egg.. Japanese potato salad is like semi-mashed potatoes mixed with vegetables, ham, egg and mayonnaise. Small pieces of carrots, cucumbers, onions, ham and eggs make it visually appealing. It is not too creamy, not too rich, but flavoursome. What makes this potato salad stand out is the mushy texture and the famous Japanese mayonnaise, Kewpie. Japanese potato salad falls into the category of yōshoku: Japanized "Western" food. Just as we Americans "Americanize" Japanese food by adding such things as cream cheese and avocado to sushi, for example, Japanese chefs have taken certain European and American dishes and tweaked them to suit their own palates. I had Japanese potato salad for the first time a few weeks back at a Zaar luncheon held at a Japanese Tea Garden. I liked it so much that I had to come home and look it up online. I learned that although potatoes weren't a part of traditional Japanese cuisine, potato salad has since become a daily fixture in Japanese lunch boxes. Japanese potato salad is creamy and non-acidic, no vinegar and. Unlike many other potato salads, Japanese Potato Salads are half mashed so the potato should be a starchy or all-rounder variety. That way, when the potato is mixed with Japanese mayonnaise, the mashed part of the cooked potato creates a creamy texture but there is still some "hoku hoku" potato texture left as well. Cooking Process: Scrub the skins of the potatoes to remove excess dirt. Japanese potato salad has been popular for a long time. It's not a traditional food here in Japan, but we feel something nostalgic for it. For the salad, it's mixed with rice vinegar and Japanese hot mustard. The rice vinegar adds even more tang to the dressing while helping to thin out the mayonnaise so it can be more easily mixed with the potatoes.