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Ingredient
Japanese Potato Salad
Introduce
Ingredient
Cooking time :
35 mins
1/2 tsp.
salt
1
egg
2 1/2 inch
carrot
1/4 cup
corns
1/3-1/2 cup
Japanese mayonnaise
Cooking instructions
* Step 1
Peel potato skins and cut into 1 ½ inch pieces. They should be roughly about the same size so that they’ll be done cooking around be the same. Put potatoes in a large pot and add water until it covers all the potatoes.
* Step 2
Boil potatoes with high heat. After water boils, lower heat to medium and cook until a skewer can goes through the potato smoothly. Drain the water from pot and put the potato back on the stove again.
* Step 3
On the stove, evaporate water and moisture of the potatoes over medium-high heat (for less than 1 minute). Shift the pot in circular motion so the potatoes wont’ get burnt. When you see there no liquid in the pan, remove from heat.
* Step 4
Mash the potatoes but leave some small chunks for texture. Sprinkle salt and transfer it into a big bowl and let it cool on the kitchen counter.
* Step 5
Meanwhile prepare a boiled egg. Remove the shell and mash the egg with a fork in a small bowl. Set aside.
* Step 6
Cut carrots into quarter (or half) and then slice it thinly. Put them in a microwave-safe container and cover it with water. Microwave for a few minutes until a skewer goes smoothly through the carrot (don’t overcook). Drain water and cool down.
* Step 7
Peel the cucumbers (leave some skin on to create stripe pattern) and cut into quarter. Then slice it thinly.
* Step 8
Dice the sliced hams into small size.
* Step 9
Prepare and boil corn (canned corn kernels works as well).
* Step 10
Add hams and veggies into the mashed potato bowl. Grind some pepper over and mix well.
* Step 11
Add mayonnaise and mix until incorporated.
* Step 12
Add boiled eggs and mix a bit but don’t over do it. Let it cool and keep in the fridge till you are ready to serve.
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