Japanese 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 POTATO SALAD

Japanese Potato Salad image

I had Japanese potato salad for the first time a few weeks back at a Zaar luncheon held at a Japanese Tea Garden. I liked it so much that I had to come home and look it up online. I learned that although potatoes weren't a part of traditional Japanese cuisine, potato salad has since become a daily fixture in Japanese lunch boxes. Japanese potato salad is creamy and non-acidic, no vinegar and no pickles here. This recipe is from justhungry.com, tweaked a bit by me to resemble what I had at the Tea Garden. Posted for Zaar World Tour. Time doesn't include cooling time. By the way, we enjoyed lunch so much we forgot to check out the garden :lol:

Provided by puppitypup

Categories Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

3 medium boiling potatoes, such as yukon gold
1 small carrot (optional)
1 large egg (optional)
1 small onion
4 inches of a seedless cucumber
kosher salt, to taste
fresh ground pepper, to taste
3/4-1 cup mayonnaise, see note below

Steps:

Boil the potatoes in their skins until tender. Boil the carrot, unpeeled, in the same pot. Boil the egg until hard boiled at the same time.
In the meantime, slice the cucumber and the onion very thinly. Sprinkle both with a little salt, and let sit for a while (10 minutes or more) until the vegetables exude their juices. Squeeze firmly to get rid of the juices.
When the potatoes and carrot are done, drain and peel them while still hot (holding each in a kitchen towel to peel them helps). Smash the potatoes and shred the carrot. Mix in a little salt and pepper and leave to cool.
Peel the hard boiled egg and chop up finely.
When the potatoes and carrot mixture has cooled to room temperature, mix in the cucumber, onion and egg. Mix in the mayonnaise. Cover with plastic wrap and cool in the refrigerator until serving time (ideally at least one hour).
Note regarding mayonnaise: The ideal mayo to use is a Japanese one. Next best would be to make your own, using a flavor-neutral vegetable oil such as canola or safflower, not extra virgin olive oil. ("Extra Light" olive oil is fine.) Lacking access to Japanese mayonnaise or the time to make your own though, any commercial mayo will do as long as it's not too heavy on the vinegar flavor. Salad cream such as Miracle Whip should not be used however.

Nutrition Facts : Calories 267.6, Fat 14.8, SaturatedFat 2.2, Cholesterol 11.5, Sodium 318.1, Carbohydrate 32.7, Fiber 2.1, Sugar 4.5, Protein 2.5

JAPANESE POTATO SALAD

Japanese Potato Salad image

Potato salad with an Asian flair.

Provided by Haven4Order

Categories Salad Seafood Salad Recipes Crab Salad Recipes

Time 1h10m

Yield 2

Number Of Ingredients 8

Ingredients

1 Japanese cucumber, thinly sliced
salt and ground black pepper to taste
4 small potatoes, sliced into 1/2-inch circles
3 eggs
1 cup imitation crabmeat, shredded
½ cup whole-kernel corn
3 tablespoons Japanese mayonnaise, or more to taste
1 ½ teaspoons rice vinegar

Steps:

Place sliced cucumber in a bowl and sprinkle with a bit of salt. Let sit until tender, about 5 minutes. Squeeze cucumber to remove excess water. Place drained cucumber in a small bowl.
Place potatoes in a pot and rinse to remove extra starch. Drain. Add fresh water to cover. Add eggs and 1/2 teaspoons salt. Place pot over high heat and bring to a boil. Reduce heat to medium and cook until potatoes are tender, 10 to 15 minutes.
Transfer cooked eggs to a bowl filled with cold water. Drain potatoes well and return them to the empty pot. Season with salt and black pepper and mash potatoes while still hot; leave some chunks for texture. Peel eggs, cut into chunks, and add to the pot with the potatoes. Add cucumber, imitation crab, and corn. Add mayonnaise, vinegar, salt, and black pepper to taste.
Chill potato salad before serving, about 30 minutes.

Nutrition Facts : Calories 655.6 calories, Carbohydrate 87 g, Cholesterol 303.9 mg, Fat 25.1 g, Fiber 9.6 g, Protein 25.1 g, SaturatedFat 5.1 g, Sodium 1039.4 mg, Sugar 12.5 g

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.

JAPANESE POTATO SALAD (WITH APPLE!)

Japanese Potato Salad (With Apple!) image

I found this on the internet several years ago by Hiroyuki Sato on the Tokyo Food Page. Try it with a bit of chopped apple slices; you might be surprised how well it tastes. The versatilty of this salad makes it very easy to eat: At parties served as is or with crackers; I often eat it as a sandwich on hearty breads for lunch or a snack. For my non-meat eating friends, I just omit the slices of ham and it still tastes great! If you do have access to the asian market, try the Japanese Kewpie Brand Mayo; it's in a clear squeezable plastic bottle with a red cap with a picture of the Kewpie doll on the plastic wrap. This condiment adds a special bit of zing; if not accessible, Miracle Whip could also substitute (though I grew up on Best Foods/Hellman's, this is one time the mayo may make a difference...)

Provided by lemonlylime

Categories Apple

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb russet potato
1/2 cucumber, thinly sliced in a teaspoon of salt (see directions)
1/2 small sweet onion, thinly sliced (see directions)
1 teaspoon yellow mustard (a touch of Dijon mustard is also nice)
3 ham slices, cut into small squares (sandwich meat slices)
1/2 cup mayonnaise (I use Kewpie brand or Miracle Whip)
1 -2 slice fuji apple (about 1/8 inch slices)

Steps:

Boil the unpeeled potatoes. Meanwhile, cut the cucumber lengthwise and remove the seeds (or use english cucumbers and skip this step.)
Cut the cucumber into thin slices and place them in a small bowl. Add one teaspoon salt and mix well; set aside.
Cut the onion into paper thin slices and soak them in cold water until you're ready to use them.
When the potatoes are done, remove the skins and cut the potatoes lenghtwise, then cut them into pieces about 1 inch wide.
Wash the cucumber with water and squeeze out the water out. Also squeeze water from the onion. Place the potatoes, cucumber and onion slices, ham and the rest of the ingredients in a large bowl and mix well.
Season with salt and pepper to taste.
Optional: Add julienned carrots for more color.

Nutrition Facts : Calories 333.8, Fat 16.4, SaturatedFat 3.7, Cholesterol 50.4, Sodium 1199.3, Carbohydrate 32, Fiber 3.8, Sugar 3.8, Protein 15.3

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