Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, japanese potato salad a.k.a japanese mukimo. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Japanese Potato Salad (ポテトサラダ) is a little different from typical versions of American potato salad. The potatoes are roughly mashed, so it's kind of like mashed potatoes with all the colorful ingredients. It's creamy and smooth, but with added chunky textures from the vegetables.
Japanese potato salad a.k.a japanese mukimo is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Japanese potato salad a.k.a japanese mukimo is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook japanese potato salad a.k.a japanese mukimo using 9 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Japanese potato salad a.k.a japanese mukimo:
- Make ready 1/4 Kg potatoes
- Get 2 Eggs
- Make ready 1 Cucumber
- Prepare 1 Carrot
- Take Mayonnaise optional
- Make ready Black pepper optional
- Make ready 1 Tbs vinegar
- Get 2 Slices brawn or cooked sausage
- Prepare 1/2 Tsp sugar
In this video, I'm sharing with you my mom's secret recipe of Japanese Potato Salad. Japanese Potato Salad is an easy recipe that you can make as a side. Japanese potato salad: a creamy potato salad of partially mashed potatoes dotted with crunchy carrots, cucumbers and scallions, and tossed with a zesty mustard-vinegar-mayo dressing. A great side dish for picnics, summer grilling and the outdoor entertaining season.
Steps to make Japanese potato salad a.k.a japanese mukimo:
- Peel the potatoes and the carrots.cut the carrots into small cubes and boil in a pot till the potatoes are tender enough to mash
- Boil the eggs in a separate pan for 10 minutes till ready and remove the shell separate the egg white from the egg yolks.chop the whites into small pieces
- Cut the tip of the cucumber rub it to the rest.of the cucumber to remove bitterness a sap will come out
- Cut the cucumber into small slices and add salt let it rest for a while squeezing out the water from the cucumber with your palms.we dont want the salad to be soggy
- Mash the potatoes till smooth next add the egg yolk and mash and the sugar
- Cut the brawn into small pieces if using a sausage peel the outer cover and dice to small pieces With a spatula or mwiko stir in the the mash potatoes
- Add the cucumber,egg whites season with salt,black pepper and mayonnaise
- Cover and put in the fridge if eating later
Try out this Japanese potato salad, and we promise that you will not be disappointed. Unlike the potato salads we know and love in the UK, Japanese Begin by peeling your potatoes before cutting them into smaller chunks and rinsing with water. Place them in a pan with enough water to just cover. "His Japanese potato salad was always perfect and had just the right texture with a secret ingredient that made it extra flavorful: karashi, or Japanese spicy mustard," Shirley explains. Japanese potato salad has a mild, creamy flavor, with no acidic undertone; unlike American or German style potato salads, no vinegar is used. The ideal mayo to use is a Japanese one of course; Kewpie Mayonnaise is classic, but there are other (and some say, better) brands too.
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