Loaded with contrasting taste and texture, this colorful potato salad is such a fun-to-eat entrée that is ever so common in Japanese households. Tart and savory, this creamy salad is quick to make and ever so comforting in its flavor. What makes it a must-try Japanese fare is the fact that it has a nice texture or a Hoku Hoku texture as it is known in Japan.
Preparation Time: 10 Minutes
Cooking Time: 15 Minutes
Serving Size: 6
- 10 Baby Potatoes, peeled & cubed
- 1/8 of 1 Onion, diced finely
- 1 Carrot, peeled & cubed
- ¼ tsp. Salt
- 1 Japanese Cucumber, sliced
- 4 Ham Slices, cut into squares
For the dressing:
- 1 tbsp. Rice Vinegar
- 2 Eggs, hard-boiled & quartered
- 1/3 cup Japanese Mayonnaise
- ½ tsp. Salt
- 1 tbsp. Rice Vinegar
- 2 tsp. Evaporated Cane Sugar
- Black Pepper, as needed
Method of Preparation:
- Begin by heating a large pot of water over medium-high heat.
- To this, add the potato and carrot. Bring the mixture to a boil.
- Once it starts boiling, reduces the heat, and continues cooking for another 10 to 15 minutes or until the veggies are tender.
- In the meantime, place the cucumber and onion in a large bowl.
- Sprinkle it with salt and coat them well. Allow it to sweat.
- After that, place all the ingredients needed to make the dressing in another bowl until everything comes together.
- Check for the doneness of the potato and if the potato is super tender, then drain the veggies well.
- Spoon in the dressing over the veggies and mash them well. Tip: Do not over mash the carrot but rather potatoes only.
- Massage the cucumber and onion to remove the excess moisture and then stir into the potato mixture.
- Add ham and give a good stir until everything comes together.
- Transfer the mixture to a serving bowl and top it with hard-boiled eggs on top.
- Serve and enjoy.
Tip: If you desire, you can add corn and Japanese hot sauce to it.
Toppings: Top it with a generous amount of grounded black pepper.
Serve with: You can serve it along with tonkatsu and karaage
Substitutions: Instead of carrot, you can try using apples also.
Nutritional Information per serving:
- Calories: 162Kcal
- Fat: 13g
- Carbohydrates: 5g
- Proteins: 5g
This recipe has been written by Nakano. Find out more about Japanese cookware here.
Author: Takahashi Sakura