So, before my old website was doxed I had recreated a picnic scene from the anime, Gourmet Girl Graffiti episode 8. I love recreating recipes I find in anime and doing so has inspired me to study more about traditional Japanese cooking and baking. I’ll most likely be doing so again since some of my friends online have been requesting recipes, and I enjoy sharing them. ^_^
If you’ve never had Japanese potato salad before, it’s very light, fluffy, creaming and full of texture compared to the American potato salad I’m most familiar with, which is a bit heavy and sometimes contains too much mayo. Traditionally, Japanese potato salad calls for sliced deli ham, thinly sliced, par-cooked carrot, cucumber and onion, but there are a ton of variations I’ve come across and have had the pleasure of trying as each family has their own preferences.
Instead of boiling the hell out of your potatoes, I always recommend steaming them for potato salad. This will leave for a lighter and fluffier product, not weighed down and water-logged. I also recommend seasoning your cucumber with a little salt and letting them sweat out excess water. Don’t worry, potato dishes require A LOT of salt in order for them to be over seasoned. (which is why raw potatoes are used to absorb salt if you’re accidentally heavy-handed with salt while preparing soup! 😉
Using these tricks will help your potato salad maintain it’s integrity instead of puddling. I hope you enjoy this recipe! ^_^
- 5 Red Potatoes - texture is much creamier than Russet
- 1/4 cup Cucumber -medium dice and prefer English cucumber
- 1/2 cup Ham - thinly sliced
- 1/4 cup Carrot - par cooked and thinly sliced
- 2 TBSP Yellow Onion - minced
- 1/2 cup Mayonaise
- 1 TSP Mirin
- 1 TSP Soy Sauce
- 1/2 TSP Sugar
- Sea Salt to taste
- Black Pepper To Taste
- 1. Steam potatoes until fork tender. Peel while warm and easy to handle then let cool down completely.
- 2. blanch thinly sliced carrots for about 1 minute. They should be bright orange and still firm.
- 3. Slice cucumber and season with a little sea salt. This allows excess water to draw out. Dry with paper towel or tea towel.
- 4. Thinly slice deli ham. If you are vegetarian like I am you can use an alternative or skip this step.
- 5. Gently chop potatoes and add to a mixing bowl then place remainder of ingredients and fold gently.
- 6. Season with salt and fresh black pepper. Cover with cling wrap and let chill in the fridge. Best if you leave overnight but wait at least a few hours before serving.
- * It is important to allow potatoes to cool down completely before making potato salad to avoid food-born illnesses!
- *Recipes are guidelines. Feel free to add more or less of any ingredient for this recipe