How to make Izakaya Style Japanese Potato Salad (居酒屋風ポテトサラダ) Serves 4
(Cook time doesn't include chilling.)
- 3 medium potatoes peeled and cut into halves or thirds
- 1/2 tsp salt
- 1/3 medium carrot peeled
- 1/3 medium cucumber
- Bowl of cold water with pinch of salt
- 40g (approx 5 slices) bacon cubed
- 4 tbsp mayonnaise (preferably kewpie)
- 1 tsp black pepper
- 1 pinch sugar
- 1/2 tsp sesame oil
- Fill a pot with cold water and add the potatoes with 1/2 tsp salt. Bring to the boil on a high heat and then lower to a simmer for 12-15 minutes.
- While the potatoes are boiling, prepare the other ingredients. Cut the carrot into slices and then cut each circle slice into quarters.
- Cut the cucumber into 1-2mm slices.
- Place the cucumber slices in a bowl of water with a pinch of salt. Set aside for later.
- Heat a frying pan on a medium high heat and add a drizzle of oil. Add the bacon and fry until crispy. Set aside.
- After the potatoes have been simmering for about 12-15 minutes, add the carrots and simmer for another 5 minutes.
- When the potatoes are soft (a knife should slide in without resistance), remove them from the heat and drain. The carrots should be slightly softened but not mushy.
- Set the carrots aside, and mash the potatoes in a separate bowl.
- Once the potatoes are mashed, add the bacon and carrot, then mix well.
- Drain the salted water of the cucumber and add the cucumber to the mashed potato, mix again.
- Add 4 tbsp mayonnaise, 1 tsp black pepper, 1 pinch sugar and 1/2 tsp sesame oil and mix well.
- Allow to cool to room temperature and then store in the fridge until it's time to serve.
See in post for additional ingredient ideas.
If you decide to use onion, either salt it and add it raw or fry with the bacon.
If you want to garnish, sprinkle with parmesan cheese or dried parsley.
Best served chilled. Store in the fridge and eat within 3-4 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Side dish
- Method: Boiling / mixing
- Cuisine: Japanese
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