Sunday 5 January 2020

Japanese Potato Salad ( Modified)

6 Jan 2020
Blessed New Year 2020 to all!
It's been a while since I last post here. Have been very busy last year, an eventful and fruitful 2019.

A friend shared a youtube Japanese Potato Salad recipe by #Ochikeron Create Eat Happy :) sometime ago. Today decided to give it a try. Went to nearby supermarket to grab a bottle of mayonnaise. Unfortunatedly the Japanese mayonnaise comes in 400g. My family doesn't use mayo often. To prevent wastage, I bought the normal mayo instead.

I have forgotten to buy corn kernel, so I have omitted this ingredient in my recipe. 

I am not a potato salad person, but this recipe is really good and easy to make. Thank you #Ochikeron for sharing her recipe.

This is a modified recipe from the original.

Ingredients :
1 big russet potato (appro. 200g)
1/4 carrot (appro. 40g)
1/8 big yellow onion (appro. 20g)
1/4 cucumber (appro. 40g)
1 small thin slice of honey baked ham
2 tablespoon of mayonnaise 
Dash of white pepper
1/4 teaspoon of salt
1/2 teaspoon of rice vinegar
Some green spring onion(green part only)
Water for boiling potato and carrot

Extra pinch of salt for drainning the cucumber and onion

1.Remove skin of potato. Cut into small pieces or 12 pieces. Put them into a pot and add water that covers the potatoes. Put to boil until it is cooked, check using a skewer. When it is soft, remove pot from heat and drain well. Transfer potatoes into a plate. Use a fork to mash them into chunky potatoes. Season the potatoes with 1/2 teaspoon vinegar, 1/4 teaspoon of salt and a dash of white pepper and 2 tablespoon of mayonnaise while it is still warm. Set a side.

2.Cut carrot into small size (5mm),  boil in water for 3min. Drain well and set aside.

3.Cut cucumber into half and remove the seed. Slice into thin slices. Sprinkle a pinch of salt and leave for 5min or until it become soft where you can't break it. Wash and drain well. Place it into kitchen paper towel to squeeze out excess water. Set aside. *This "sprinkling of salt" is to drain the excess water in the cucmber to keep the salad from becoming wet and also keep the crunchy texture. 

4.Slice onion into thin slices. Sprinkle a pinch of salt and leave it for abt 5min or until it become soft where you can't break it. Wash and drain well. Place it into kitchen paper towel to squeeze out excess water. Set aside. * This "sprinkling of salt & drain" is to get rid of the strong & bitter taste of onion.

5.Cut ham into size of 5mm. Set aside.

6.Combine all the items from  1 to 5. Sprinkle some cut spring onion. You may add more salt if you find it is not salty to you taste buds. Serve. Enjoy.

I would be encouraged when you drop me a comment after you have tried the recipe. Do send me comment. Thank you