![]() While cooking the potatoes, cut all the rest of the ingredients and prep them.Peel, cut, and boil the potatoes until a skewer pierces a potato smoothly, about 15 minutes.It has the perfect balance of rich, tart flavors with a touch of sweetness and a pleasant variety of textures. Much like potato salads in the US, Japanese potato salad is a popular party dish. Seasonings – Japanese mayo, rice vinegar (gives the salad a slight zing), salt, and pepper.It’s less oily with a nice amount of saltiness that brings out all the other flavors. Ham – Instead of the traditional bacon, we use ham in Japanese potato salad.Plus, the added protein makes it a substantial dish. Boiled egg – Egg and potatoes are extremely complementary.Cucumber – Mixing thinly sliced cucumber into the salad gives it a refreshing flavor, not to mention a nice crunch!.However, if you struggle to slice super thinly, blanch them quickly (or use a microwave) till carrots are just tender. ![]() If you can cut the carrot into super-thin slices (with a knife or mandolin slicer), just sprinkle salt to make them tender.
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