Good afternoon here we will give you a recipe japanese potato salad which is interesting The way making it is very easy. You just need to be careful to get results from japanese potato salad which has aroma and taste that able evoke our tastes.

So that the result of japanese potato salad, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare japanese potato salad delicious as long as you know the tricks and how to make this dish you can become treat very special.

Ingredients and seasonings required exist for prepare

1. Take 2 Russet potatoes
2. Prepare 1/2 tsp. salt
3. Prepare 1 egg
4. Prepare 2 1/2 inch carrot
5. Prepare 1/4 cup corns
6. Prepare 2 nch English cucumbers
7. Use 2 black forest ham slices
8. Prepare 1/3-1/2 cup Japanese mayonnaise
9. Prepare Salt
10. Prepare Fresh ground black pepper

Transfer the potatoes to a large bowl. Add the vinegar, season with pepper and roughly mash with a potato masher or large fork (some small lumps should remain). Spread the potatoes up the sides of. Place them in a pan with enough water to just cover the potatoes and boil until they become soft.

Steps to make 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.
13. Done and ready to serve!

Now drain your potatoes and cover them with the dashi making sure it is well spread. Once done, mash the potatoes roughly with a fork, we want the mixture to retain lumps. How to Make Japanese Potato Salad at Home. Japanese potato salad is a classic example of yōshoku —Japanese versions of Western-style dishes. Place the potatoes in a deep pot or saucepan, cover with water and bring it to a boil.

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