Best Japanese Style Potato Salad With Daikon And Cucumber Recipes

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JAPANESE POTATO SALAD



Japanese Potato Salad image

Potato salad is said to have been introduced to Japan more than 125 years ago. Today, it's as ubiquitous there as it is in the States, but the Japanese version is quite different from what we're accustomed to here. It always contains mayonnaise, and Japanese mayonnaise, which is richer and tangier than American mayo, is key. There's also not as much vinegar, so the flavor is sweeter and less acidic. That sweetness is amplified by the addition of various vegetables, such as corn, carrots, peas and cucumber, which also lend texture. Ham, onions, scallions and hard-boiled egg are also common mix-ins, but there are no rules, so use what you have and like. Lastly, the consistency is closer to that of mashed potatoes--creamy, not chunky. Serve it as you would any potato salad. It's a staple in bento boxes, too.

Provided by Food Network Kitchen

Time 40m

Yield 6 servings

Number Of Ingredients 8

2 pounds russet potatoes, peeled and cut into eighths
Kosher salt and freshly ground black pepper
4 1/2 teaspoons unseasoned rice vinegar, plus more if needed
1/3 English cucumber, halved lengthwise, seeded and thinly sliced
1/3 cup frozen corn
1 small carrot, halved lengthwise and thinly sliced
2 or 3 slices deli ham, diced
1/3 cup Japanese mayonnaise, such as Kewpie, plus more if needed

Steps:

  • Cover the potatoes with about 1 inch of cold water in a medium pot and season generously with salt. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are just cooked through, about 10 minutes. Drain, then return the potatoes in the pot to the stove over medium heat and shake occasionally until all the excess water is evaporated, about 10 second.
  • 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 the bowl so they cool faster and set aside for about 10 minutes.
  • Meanwhile, bring a small pot of water to a boil and season generously with salt.
  • Toss together the cucumbers and a pinch of salt in a small bowl. Let sit for about 10 minutes, then rinse and firmly squeeze to remove any excess liquid.
  • Add the corn and carrots to the boiling water and simmer until the carrots are almost tender, about 2 minutes. Drain in a small colander or strainer, then rinse with cold water to stop the cooking. Transfer to a small bowl lined with a folded paper towel to absorb any excess water.
  • When the potatoes are ready, add the corn, carrots, cucumber and ham and gently stir to combine. Add the mayonnaise, season with salt and gently stir until thoroughly combined, adding a little more mayonnaise, if you like. Check the seasonings, adding more vinegar, salt and/or pepper, as needed. Serve immediately or cover and refrigerate until cold. Check the seasonings again before serving.

POTATO SALAD JAPANESE STYLE



Potato Salad Japanese Style image

This recipe comes from a book called 'Harumi's Japanese Home Cooking' by Harumi Kurihara. I boiled the carrots and potatoes instead of steamed and it worked well. I removed the carrots first as the potatoes need to be boiled longer. I used Japanese mayonnaise but I think any type of mayonnaise will work.

Provided by Chef floWer

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

650 g potatoes, chopped
200 g carrots, chopped
water, to steam vegetables
1 teaspoon chicken stock powder
100 g cucumbers
1/2 teaspoon salt, for cucumbers
50 g onions, sliced see instructions
water, to cover onions see instructions
1 cup mayonnaise (200 ml)
salt, to taste
ground black pepper, to taste

Steps:

  • Wash the potatoes and carrots but do not peel. (This makes the vegetable fresh and gives them good texture).
  • Place in a hot steamer and cook for about 25 minutes over a medium heat, taking care to top up the water from time to time as needed. Prick the vegetables with a toothpick or skewer to see if cooked and remove when done.
  • Peel the potatoes and carrots while hot and then transfer the potatoes to a bowl and roughly break up. Mix in the chicken stock powder and leave to cool.
  • Chop the carrots in half length ways and slice into 5 mm thick semi-circular pieces. You can make quarter -button shapes by chopping the halves carrot again length ways before slicing.
  • Cut the cucumber in half lengthways and use a spoon, remove the seeds. Cut each half again lengthways and then slice into 5 mm thick pieces. In a separate bowl, sprinkle salt over the cucumber and leave for about 2-3 minutes to soften, then squeeze to remove excess liquid. Cut the onion in half, slice and soak in water to remove any bitterness, then drain and pat dry.
  • When the potato is cool, add the carrots, cucumber and onions and lightly mix. Stir in the mayonnaise, salt and pepper and serve.
  • Variations: You can make this salad look even more interesting by serving it in individual portions (about the size of an egg) and add a slice of hard-boiled egg.

Nutrition Facts : Calories 383.6, Fat 19.9, SaturatedFat 3, Cholesterol 15.3, Sodium 759.6, Carbohydrate 49.3, Fiber 5.3, Sugar 8.3, Protein 4.6

JAPANESE POTATO SALAD



Japanese Potato Salad image

Potato salad with an Asian flair.

Provided by Haven4Order

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 1h10m

Yield 2

Number Of Ingredients 8

1 Japanese cucumber, thinly sliced
salt and ground black pepper to taste
4 small potatoes, sliced into 1/2-inch circles
3 eggs
1 cup imitation crabmeat, shredded
½ cup whole-kernel corn
3 tablespoons Japanese mayonnaise, or more to taste
1 ½ teaspoons rice vinegar

Steps:

  • Place sliced cucumber in a bowl and sprinkle with a bit of salt. Let sit until tender, about 5 minutes. Squeeze cucumber to remove excess water. Place drained cucumber in a small bowl.
  • Place potatoes in a pot and rinse to remove extra starch. Drain. Add fresh water to cover. Add eggs and 1/2 teaspoons salt. Place pot over high heat and bring to a boil. Reduce heat to medium and cook until potatoes are tender, 10 to 15 minutes.
  • Transfer cooked eggs to a bowl filled with cold water. Drain potatoes well and return them to the empty pot. Season with salt and black pepper and mash potatoes while still hot; leave some chunks for texture. Peel eggs, cut into chunks, and add to the pot with the potatoes. Add cucumber, imitation crab, and corn. Add mayonnaise, vinegar, salt, and black pepper to taste.
  • Chill potato salad before serving, about 30 minutes.

Nutrition Facts : Calories 655.6 calories, Carbohydrate 87 g, Cholesterol 303.9 mg, Fat 25.1 g, Fiber 9.6 g, Protein 25.1 g, SaturatedFat 5.1 g, Sodium 1039.4 mg, Sugar 12.5 g

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