This is a recipe for traditional Japanese potato salad, which is made with semi-mashed potatoes. It has a crunchy texture from the veggies and bacon and is full of umami flavor from the Kewpie mayo. It is also light and fluffy. Being the ideal side salad for barbecues and celebrations, Japanese potato salad is also so wonderful that you can eat it all by itself for a filling lunch or snack. In reality, Japanese versions of Western-style meals include potato salad.
But there are major differences. Japanese potato salad is created with items such as pickled cucumber, carrot, bacon, and boiled egg for more color and texture, as opposed to Western potato salads, which are frequently seasoned with mustard and vinegar. It has an even more savory, umami flavor than potato salad made in the Western way because of the addition of Kewpie mayo.
Typically, this salad can be found in bento boxes, a type of lunch box, served as a side dish, or purchased as a snack at a convenience store in Japan.
After telling you what this recipe is, now is the time to tell you what you will need to create that marvelous dish.
There are five main ingredients you will need. Firstly, you will need Potatoes. It will be great if starchy varieties can be used as these types of potatoes are perfect for mashing well and they will provide the distinctively creamy texture of Japanese potato salad. If waxy potatoes are all you have, you may still use them; they will just maintain their shape better, giving your potato salad a more Western feel in the end. Both ways are still excellent. The second one is the important component that will give your potato salad the traditional Japanese flavor. It is kewpie mayonnaise. You may purchase it online, find it in a neighborhood supermarket, or make your own kewpie mayo. If you absolutely can’t find kewpie, only substitute ordinary mayonnaise. Next comes the meat. It is Bacon. When crispy fried, bacon adds a savory umami flavor and texture. A lighter alternative that doesn’t require cooking is to use ham instead. The next yummy, yummy ingredient is Boiled Eggs which will add to the creamy texture of the salad. The last ingredient is the colorful one which is veggies. You will need quick pickled cucumber and carrot to make the dish more appealing and tasty of course.
Ok…now let’s start cooking!
The potato chunks should be cooked until soft in a big saucepan. Drain and let cool after softening. With a fork, lightly mash the mixture after transferring it to a mixing bowl to break it up into smaller pieces while preserving some texture.
Put the carrots in a bowl that can be used in the microwave and cover them with water while the potatoes are boiling. Short 30-second intervals on high for around two and half minutes, or until softened. Before draining, check to see if they are soft enough. If not, give them another brief burst in the microwave.
After that, add salt to the cucumber slices in a bowl and let aside for 5 to 10 minutes. By doing this, the liquid will be extracted, leaving the cucumber crisp and crunchy. Squeeze gently to remove any extra water after rinsing completely to get rid of all of the salt, then wipe dry with a paper towel.
Grill the bacon until fully cooked and crispy in a frying pan on medium-high heat. Take the food out of the heat and let it cool.
Along with the potatoes, mix in the quickly pickled cucumber and softened carrot. Add salt and pepper to taste. Add some saved bacon for a final garnish, followed by the boiled egg and kewpie mayo. Gently mix without overly breaking up the egg.
Reserved bacon pieces and an additional dab of kewpie mayo are used as a garnish. Until ready to serve, consume right away or place in the refrigerator in an airtight container for 1-2 days.
There is one thing to be aware of. Only after the other ingredients have cooled do you add the mayo. By doing this, you can prevent the separation of the mayonnaise oil. You can Steam or boil the carrots on the stove until soft if you don’t have a microwave.
