Japanese potato salad
Japanese cuisine · J. Kenji López-Alt · ♥ 1.7K likes · 62.1K views · 23 min video
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Read about potatoes in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 whole russet potatoes
- cold water
- 1 whole egg
Peel the russet potatoes, cut out the eyes, and cut into big chunky pieces.
- salt
- MSG
- sugar
Put the potatoes in cold water seasoned with salt, MSG and sugar, so they cook evenly from centre to edge.
- English cucumber
- onion
Seed the cucumber, slice between a sixth and an eighth of an inch, and toss with a little salt and MSG to draw out the water.
- hot water
- carrot
Slice the onion thin and soak in hot tap water to draw out the pungency.
- ham
Peel the carrot, split it lengthwise and cut into thin slices.
Bring the potatoes to a boil, reduce to a simmer and cook about 10 minutes, until a thin knife or skewer goes through without resistance.
Lift the potatoes out onto a sheet tray to let surface moisture evaporate; season at once with a little salt, MSG, vinegar and sugar.
- rice vinegar
Put the egg and carrot into the same boiling water, cover, and boil the egg six minutes; pull the carrot after about three.
Drain the onion and cucumber together in a fine mesh strainer and press with a paper towel to push out as much moisture as possible.
Drain the egg and rest it in cold water so it can be peeled sooner.
Mash the potatoes with a pastry cutter to between mashed and chunky.
- Coleman's mustard powder
- QP mayo
Reconstitute the mustard powder with a tiny bit of water and add; add the mayonnaise.
Peel the egg and squish it in by hand; add the ham, carrot and drained vegetables and fold together without squashing the potato chunks.
Taste and adjust with more salt, MSG, sugar and mayonnaise; season well since it is served cold, and ideally chill before serving.