Taste of Japan and Sake Live vol.51

Products used in "Taste of Japan and Sake vol.51"


Indulge in the velvety goodness of Japanese potato salad, perfectly balanced with a touch of acidity that keeps you want to come back for more.

Serves 2

250g Potatoes (Salad potatoes preferred)
50g Carrot
50g Onion
25g Cucumber
2Tbsp Kewpie Mayonnaise
1Tbsp Rice Vinegar
¼ tsp Salt
¼ tsp Black Pepper


  1. Slice onions and soak them in water for 15 minutes to mellow out their sharpness.
  2. Slice potatoes into 1 cm discs and cook them from cold water for 20 minutes over medium heat until tender.
  3. Slice carrots and microwave them for 2 minutes at 600w.
  4. Quarter the cucumber, discarding any soft parts, then thinly slice.
  5. Squeeze water from onions in kitchen towels by pressing down firmly with you palm.
  6. Mash the cooked potatoes and mix in the vegetables.
  7. Add rice vinegar for that essential tang, then blend in the remaining seasonings until the salad achieves a creamy texture.