Japanese Potato Salad
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
- 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
- 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)
For the Homemade Mayonnaise with Karashi
For the Potato Salad
Directions
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.
Japanese Potato Salad
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
- 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
- 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)
For the Homemade Mayonnaise with Karashi
For the Potato Salad
Directions
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.