Japanese Mash Potato Salad Food

JAPANESE POTATO SALAD

Japanese Potato Salad image

A classic, home-cooked dish for over one hundred years, Japanese Potato Salad is distinct because of its colorful addition of fresh vegetables, creamy texture, and rounded flavor. It's the ultimate crowd-pleaser!

Provided by Namiko Chen

Categories Salad

Time 1h20m

Number Of Ingredients 11

Ingredients

2 russet potatoes ((1.15 lb for six servings))
2 tsp kosher salt (Diamond Crystal; use half for table salt) ((for cooking the potatoes))
¼ cup frozen or canned corn
1 large egg (50 g w/o shell)
1 Persian cucumber ((or ½ Japanese cucumber; 3 oz for six servings))
2 oz carrot ((2 inches, 5 cm for six servings))
1 tsp kosher salt (Diamond Crystal; use half for table salt) ((divided; for the cucumber and carrot))
2 slices Black Forest ham ((1.9 oz, 54 g for six servings))
1 Tbsp rice vinegar (unseasoned) ((or you can use half the amount of apple cider/Champagne/white wine vinegar instead))
freshly ground black pepper ((to taste))
6 Tbsp Japanese mayonnaise ((I recommend adding two-thirds first, then tasting and adding more, as desired))

Steps:

Gather all the ingredients.

Nutrition Facts : Calories 198 kcal, Carbohydrate 19 g, Protein 5 g, Fat 12 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 42 mg, Sodium 206 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 10 g, ServingSize 1 serving

JAPANESE MASH POTATO SALAD

Japanese Mash Potato Salad image

Pleasant and refreshing, and different from the regular potato salads? The secret recipe for Japanese potato salad, which I haven't seen in any Japanese cookbooks: you mash the potatoes and you must use Japanese mayo, you know, that yellow squeezable tube with the drawing of a Casper-lookalike. I have not tried it with sweet potato, but I'll definitely try it the next time.

Provided by Connie "Kiyu" Guerrero @conchik

Categories Potato Salads

Number Of Ingredients 8

Ingredients

4 large potato
2 medium sweet potatoes (optional)
1 large apple
1/2 cup(s) raisings
1 medium carrots (thin slices)
1 medium japanese cucumber (thin slices)
1 cup(s) japanese mayo
1 pinch(es) salt and pepper

Steps:

Peel the potatoes and cut into smaller pieces. Boil a pot of water, add 1 t salt and boil the potatoes until soft. Drain and mash. Let cool.
Peel and dice apple into small cubes. Use a mandoline to slice the cucumber thinly.
Wash the raisins (because they can be gritty) and pat dry on tea towels.
Cut carrot into thin slices, cook in boiling water until soft-firm. Drain and let it cool.
Mix everything together with enough mayo, salt and pepper. Chill well before serving.

JAPANESE POTATO SALAD

Japanese Potato Salad image

Potato salad is said to have been introduced to Japan more than 125 years ago. Today, it's as ubiquitous there as it is in the States, but the Japanese version is quite different from what we're accustomed to here. It always contains mayonnaise, and Japanese mayonnaise, which is richer and tangier than American mayo, is key. There's also not as much vinegar, so the flavor is sweeter and less acidic. That sweetness is amplified by the addition of various vegetables, such as corn, carrots, peas and cucumber, which also lend texture. Ham, onions, scallions and hard-boiled egg are also common mix-ins, but there are no rules, so use what you have and like. Lastly, the consistency is closer to that of mashed potatoes--creamy, not chunky. Serve it as you would any potato salad. It's a staple in bento boxes, too.

Provided by Food Network Kitchen

Time 40m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 pounds russet potatoes, peeled and cut into eighths
Kosher salt and freshly ground black pepper
4 1/2 teaspoons unseasoned rice vinegar, plus more if needed
1/3 English cucumber, halved lengthwise, seeded and thinly sliced
1/3 cup frozen corn
1 small carrot, halved lengthwise and thinly sliced
2 or 3 slices deli ham, diced
1/3 cup Japanese mayonnaise, such as Kewpie, plus more if needed

Steps:

Cover the potatoes with about 1 inch of cold water in a medium pot and season generously with salt. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are just cooked through, about 10 minutes. Drain, then return the potatoes in the pot to the stove over medium heat and shake occasionally until all the excess water is evaporated, about 10 second.
Transfer the potatoes to a large bowl. Add the vinegar, season with pepper and roughly mash with a potato masher or large fork (some small lumps should remain). Spread the potatoes up the sides of the bowl so they cool faster and set aside for about 10 minutes.
Meanwhile, bring a small pot of water to a boil and season generously with salt.
Toss together the cucumbers and a pinch of salt in a small bowl. Let sit for about 10 minutes, then rinse and firmly squeeze to remove any excess liquid.
Add the corn and carrots to the boiling water and simmer until the carrots are almost tender, about 2 minutes. Drain in a small colander or strainer, then rinse with cold water to stop the cooking. Transfer to a small bowl lined with a folded paper towel to absorb any excess water.
When the potatoes are ready, add the corn, carrots, cucumber and ham and gently stir to combine. Add the mayonnaise, season with salt and gently stir until thoroughly combined, adding a little more mayonnaise, if you like. Check the seasonings, adding more vinegar, salt and/or pepper, as needed. Serve immediately or cover and refrigerate until cold. Check the seasonings again before serving.

More about "japanese mash potato salad food"

JAPANESE POTATO SALAD - RECIPETIN JAPAN

Web Dec 13, 2016 Cut the onion in half crosswise, then slice as thinly as possible lengthwise. Sprinkle a pinch of salt over …
From japan.recipetineats.com
4.8/5 (11)
Category Salad
Cuisine Japanese
Total Time 45 mins

Put potatoes in a saucepan and add water to cover the potatoes sufficiently. Turn the heat on high and bring to a simmer.
Cook potatoes until a bamboo skewer or a thin knife can get through to the centre of the potatoes easily. This will take 15-40 minutes depending on the size of the potatoes (note 3).
Slice cucumber thinly into 2mm (1/16”) slices (note 4). Sprinkle with a pinch of salt over the cucumber slices and leave them for 10 minutes. The cucumber should become wet and soft. Rinse and squeeze out excess water.
Cut the onion in half crosswise, then slice as thinly as possible lengthwise. Sprinkle a pinch of salt over the onion slices and leave them for 10 minutes. Rinse and squeeze out excess water.

Japanese Mash Potato Salad Food

JAPANESE POTATO SALAD

A classic, home-cooked dish for over one hundred years, Japanese Potato Salad is distinct because of its colorful addition of fresh vegetables, creamy texture, and rounded flavor. It's the ultimate crowd-pleaser!

JAPANESE MASH POTATO SALAD

JAPANESE POTATO SALAD

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