Yokoshu-Style Potato Salad
Serves 1
Directions
- 1Wash and peel your potatoes.
- 2Save the potato skin because they are getting oven'd for a crispy little topping.
- 3Cook the potatoes through.
- 4Push the cooked potatoes through a wire rack which creates a slightly mashed texture perfect for this dish.
- 5Do the same with a couple of hard-boiled eggs.
- 6Add carrot, red onion, spring onion, and thinly sliced cucumber that has been salted and squeezed to draw out some of the moisture to avoid a soggy salad.
- 7Prepare the dressing with kewpie, hot mustard, ginger, a splash of rice wine vinegar, mirin and MSG.
- 8Dress the ingredients well and mix it.
- 9Top off with shichimi and your crispy potato skins.
- 10Serve with karaage, or whatever will feed your soul.
Ingredients
- peels potatoes
- 2 hard-boiled eggs
- carrot
- red onion
- spring onion
- cucumber
- salt
- kewpie
- hot mustard
- ginger
- rice wine vinegar
- mirin
- MSG
- shichimi
Equipment
wire rackpotovenbowlplateknifechopping boardcolanderpeelertrayscale
Tips
- You can eat this straight away, but it's even better the day later.
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