Are you looking for recipe inspiration? Japanese Potato Salad special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Japanese Potato Salad What is delicious should have an aroma and taste that can provoke our taste buds.
Many things more or less affect the quality of the taste of Japanese Potato Salad, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Japanese Potato Salad delicious at home, because as long as you know the trick, this dish can be a special treat.
Just in addition, the time it takes to cook Japanese Potato Salad estimated approx. 35 mins.
Well, this time, let's try it, and vary the Japanese Potato Salad yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Japanese Potato Salad using 10 ingredient type and 12 manufacturing steps. Here's how to make the dish.
Ingredients and spices that need to be prepared to make Japanese Potato Salad:
- 2 Russet potatoes
- 1/2 tsp. salt
- 1 egg
- 2 1/2 inch carrot
- 1/4 cup corns
- 2 nch English cucumbers
- 2 black forest ham slices
- 1/3-1/2 cup Japanese mayonnaise
- Salt
- Fresh ground black pepper
Steps to make a Japanese Potato Salad
1
Peel potato skins and cut into 1 ½ inch pieces. They should be roughly about the same size so that they’ll be done cooking around be the same. Put potatoes in a large pot and add water until it covers all the potatoes.
2
Boil potatoes with high heat. After water boils, lower heat to medium and cook until a skewer can goes through the potato smoothly. Drain the water from pot and put the potato back on the stove again.
3
On the stove, evaporate water and moisture of the potatoes over medium-high heat (for less than 1 minute). Shift the pot in circular motion so the potatoes wont’ get burnt. When you see there no liquid in the pan, remove from heat.
4
Mash the potatoes but leave some small chunks for texture. Sprinkle salt and transfer it into a big bowl and let it cool on the kitchen counter.
5
Meanwhile prepare a boiled egg. Remove the shell and mash the egg with a fork in a small bowl. Set aside.
6
Cut carrots into quarter (or half) and then slice it thinly. Put them in a microwave-safe container and cover it with water. Microwave for a few minutes until a skewer goes smoothly through the carrot (don’t overcook). Drain water and cool down.
7
Peel the cucumbers (leave some skin on to create stripe pattern) and cut into quarter. Then slice it thinly.
8
Dice the sliced hams into small size.
9
Prepare and boil corn (canned corn kernels works as well).
10
Add hams and veggies into the mashed potato bowl. Grind some pepper over and mix well.
11
Add mayonnaise and mix until incorporated.
12
Add boiled eggs and mix a bit but don’t over do it. Let it cool and keep in the fridge till you are ready to serve.