Japanese Potato Salad (Izakaya Style)
User Reviews
4.9
66 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
45 mins
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Total Time
1 hr 15 mins
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Servings
6 servings
Japanese Potato Salad (Izakaya Style)
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 300 g potato starchy type like king edward or russet
- 2 eggs
- ½ tsp salt
- ⅓ carrot medium size
- ½ Japanese or Persian cucumber or half the amount of English cucumber
- ½ tsp olive oil
- 50 g Bacon cubed
- 2 cloves garlic finely diced
- ¼ onion thinly sliced
- 1 tbsp grated Parmesan cheese
- ½ tsp dashi granules
- ¼ tsp ground black pepper plus extra for sprinkling
- 1 tsp apple vinegar
- 4 tbsp Japanese style mayonnaise preferably kewpie
- 1 tsp toasted sesame oil
- 1 tsp honey
- 1 tsp Japanese mustard or smooth Dijon mustard
Instructions
- Wash, peel and cut 300 g potato into equal thirds or quarters (depending on the size). Place them in a pot along with 2 eggs and fill with cold water until fully submerged. Add ½ tsp salt and bring to the boil over a high heat and then lower medium. Cook for 12-15 minutes.
- While the potatoes are boiling, prepare the other ingredients. Peel and slice ⅓ carrot then cut into half moons or quarters. Thinly slice ½ Japanese or Persian cucumber.
- Place the cucumber in a bowl with a few pinches of salt and set aside for later.
- Heat a frying pan on a medium setting and once hot, add ½ tsp olive oil. Add 50 g bacon, 2 cloves garlic (finely diced) and ¼ onion (thinly sliced).
- Fry until bacon is crispy and onion is softened, then remove the pan from the heat.
- Once the potatoes are fork-tender, use a slotted spoon to transfer the eggs to a bowl of cold water and the potatoes to a large heatproof bowl. Add the carrots to the water and cook for 1 minute.
- Mash the potatoes while they're still hot.
- Once the mashed potato is smooth, add the contents of the frying pan (bacon etc), carrot and boiled eggs to the bowl. Mix well.
- Squeeze the cucumber to remove the excess moisture and add them to the bowl along with 1 tbsp grated parmesan cheese, ½ tsp dashi granules, ¼ tsp ground black pepper, 1 tsp apple vinegar, 4 tbsp Japanese style mayonnaise, 1 tsp toasted sesame oil, 1 tsp honey and 1 tsp Japanese mustard. Mix until evenly distributed.
- Once cool enough to touch, cover the bowl and refrigerate for at least 30 minutes before serving.
- Sprinkle with extra black pepper to taste, and enjoy!
Notes
- See in post for additional ingredient ideas.
- Best served chilled. Store covered in the fridge and eat within 3 days.
Genuine Reviews
User Reviews
Overall Rating
4.9
66 reviews
Excellent
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