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This potato salad reminds me of many nights spent at izakayas in Japan.

This recipe is actually two in one! You first make a homemade Japanese-style mayonnaise and then prep & assemble the potato salad. It is a bit involved but worth every minute of effort.

Ingredients
For the Homemade Mayonnaise with Karashi
1 whole egg
1 egg yolk
1 tablespoon Dijon mustard
1 teaspoon Yamasei Organic Karashi Mustard Powder
3 oz. Iio Jozo Pure Rice Vinegar
1 teaspoon Hanamaruki Liquid Shio Koji
Pinch of salt
3 cups neutral oil like rice bran, canola, etc.
Water, if needed

For the Potato Salad
2 Japanese cucumbers, sliced ¼-inch thick
Sea salt
3-by-3-inch piece of Aimono Rausu Konbu
2 carrots, peeled, oblique cut
Water to cover
1 tablespoon butter
1 teaspoon sugar
1 teaspoon Hanamaruki Liquid Shio Koji
1 lb. new potatoes
1 tablespoon diced ginger
1 tablespoon Iio Jozo Pure Rice Vinegar
1 teaspoon sugar
¼ cup dashi
1 cup Homemade Mayonnaise with Karashi (see above)

Method
To make the mayonnaise, place the egg and yolk, Dijon mustard, karashi mustard powder, rice vinegar, liquid shio koji and salt in a food processor or blender. Blend for about 30 seconds. Slowly add the oil, being careful not to break the mixture. If it gets too thick, add water 1 tablespoon at a time to loosen.

Mix the cucumber slices and 1 teaspoon salt in a bowl. Top them with the konbu, then place another bowl on top with a weight inside to press down. Every 10 minutes, remove the weight and gently massage the cucumbers, draining the liquid in the bowl. Repeat approximately 4 to 5 times until the they start to darken in color slightly and become pliable.

Bring the carrots, water, butter, sugar, ½ teaspoon salt and liquid shio koji to a boil in a large skillet, and reduce until the liquid is almost gone and the carrots are cooked through, about 10 minutes. Set aside.
In a separate saucepan, boil the whole potatoes in salted water until tender. Drain, cool slightly, then crush in hands lightly. Meanwhile, add the ginger, rice vinegar, sugar, ½ teaspoon salt and dashi to another small saucepan, bring to a boil, and immediately turn off.
Add the ginger mixture to the hot potatoes, then add the cucumbers, carrots and mayonnaise. Season to taste with salt.


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