Japanese-style potato salad
Author: 
Recipe type: Appetiser
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 medium yellow potatoes
  • 1 small onion, thinly sliced
  • 1 tbsp vegetable oil
  • 1 tbsp white vinegar
  • 1-2 tbsp seasoned rice vinegar
  • Salt and ground black pepper
  • ¾ cup thinly sliced cucumber
  • 3-4 tbsp diced ham
  • 1 tbsp mayonnaise, preferably kewpie
Instructions
  1. Place potatoes in a large pot of cold water and bring to a boil. Turn down heat and simmer, covered, until tender.
  2. While the potatoes are cooking, place onions in a kitchen towel and sprinkle 2 tsp salt over them to draw out moisture. Wait 10 min. Then wash under running water, squeezing the onions (through the cloth) to soften them. Squeeze out water and spread the onions on a plate to dry for 10 min.
  3. Once the potatoes are done, drain, and remove the skin. Place them in a bowl along with the onions and add the oil, vinegar, 1 tbsp rice vinegar, and a pinch or two of black pepper. Using a fork mash the potatoes and mix well. Add more rice vinegar if required (the salad should be a bit sweet and tart). Allow to cool. Then cover with plastic wrap and keep in refrigerator for 8-10 hours or overnight.
  4. When ready to assemble salad, thinly slice the cucumber. A mandolin works very well here. As with the onions, place in a towel, sprinkle 2 tsp salt and wait 5-10 min to draw out the moisture. Then rinse under running water, squeezing through the cloth to soften. Squeeze out the water and allow to dry on a plate for 5-10 min.
  5. Add cucumbers, diced ham, mayo, and a pinch of black pepper to the potatoes and mix.
  6. Add more rice vinegar if required.
  7. Serve with crusty bread.
Recipe by Oishii Rasoi at https://www.oishiirasoi.com/japanese-style-potato-salad/