Potato Salad (salada) Is Big In Japan: Recipe Included

What a lot people don’t know about Japan is the love for not just Japanese Food, but for western food as well. These types of western dishes are called Yoshoku and have been perfected by the Japanese with their own twist of local ingredients and flavors. Popular dishes include Hambagu(Hamburgers), Pasta, Cabbage Rolls and Potato Salad to name a few.

Really Potato Salad?

Yes really!

You are probably a bit surprise with the other listed food items, but we wanted to bring up the case of Potato Salad in Japan because the popularity is large.

^{by arnold | inuyaki - Japanese-style potato salad.}

Who brought it to Japan?

There are a few theories on how this dish reached the shores of Japan, but many theorized the recipe came from Russia. Which makes sense as Russia is next door to Hokkaido, the northern-most province. Again there is no evidence that it came through via Hokkaido.

Potato Salad Popularity

Not only is it popular but it is serious business. The obsession goes beyond just making the dish. Like Mayo, there are competitions that determine the best Potato Salad in Japan based on each type of potato variety. Recently a major food magazine had this type of competition and they had respected experts judging and ranking the salads.

^{by vernieman}

What do I need to Make Japanese Potato Salad?

Here is al list of ingredients needed:

Veggies:

2 Peeled Potatoes(Yukon gold or Idaho) and chopped coarsely or to your liking in cubes.
One Cucumber – Sliced thinly. Remove skin if the variety of your cucumber skins is rough. If accessible use Persian cucumbers.
One Yellow onion(Quarter needed). Cut thinly.
Half of a regular size Carrot (peeled and slice very thin).

Others:

A Tablespoon of Salt(may need a bit more) and Black Pepper.
Half cup of Water.
A Tablespoon of Vinegar.
Quarter cup of Mayo (Kewpie).

Directions:

Step 1.

Get a nice size saucepan. Add the water and place in the potatoes with the salt. Crank it to high until water is boiled (Make sure water is high enough to cover all the potatoes in the pan).

Step 2.

When boiled, set it to between simmer and medium and continue cooking for 8-12 minutes. Do the fork test where you firmly place the fork down onto a cube potato to see if it penetrates easily (this means the potatoes are done). If not, and the potato is still a bit hard, continue cooking for another 2 or 3 minutes.

Step 3.

Drain the potatoes and set aside.

Step 4.

Grab a bowl and add all your cut veggies along with the salt(one teaspoon). Use your hands to mix the veggies. Leave the veggies to sit for 5-10 minutes. Now mix in the water and squeeze the veggies with your hands to drain the water.

Step 5.

Mix in the veggies with the potatoes. Add in the Vinegar and start mixing everything with a wooden spoon. Then toss in the black pepper, Kewpie mayo, and bit of salt to taste. Mix it well until the potato salad has a nice consistency to it.

Step 6. (optional)

Add 2 mashed-hard boiled eggs into the final mix.