Yokoshu-Style Potato Salad

Serves 1
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Directions

  1. 1Wash and peel your potatoes.
  2. 2Save the potato skin because they are getting oven'd for a crispy little topping.
  3. 3Cook the potatoes through.
  4. 4Push the cooked potatoes through a wire rack which creates a slightly mashed texture perfect for this dish.
  5. 5Do the same with a couple of hard-boiled eggs.
  6. 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.
  7. 7Prepare the dressing with kewpie, hot mustard, ginger, a splash of rice wine vinegar, mirin and MSG.
  8. 8Dress the ingredients well and mix it.
  9. 9Top off with shichimi and your crispy potato skins.
  10. 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.
Yokoshu-Style Potato Salad | Clip Recipe