Sunday 12 October 2014


Japanese Potato Salad


1. 600g or 3 potatos sliced in 1/2 round.
2. 100g or 2 carrots sliced into 1/4 round.
3. 100g or 1 onion sliced.
4. 100g or 1/2 cucumber sliced
5. 2 pieces cooked ham diced (optional)
6. 2 boiled eggs sliced into bite-sized or mashed (optional)
7. 1 cup can of whole sweet corn kernel
8. 1 TBS vinegar or lemon juice
9. 4-5 TBS Japanese mayonnaise
10. A handful of shredded seaweed
11. Salt & pepper to taste


1. Sprinkle onion with salt, leave for 2-3 mins, wash and drain well to remove water.
2. Sprinkle cucumber with salt, leave for 2-3 mins, wash and drain well to remove water.
3. In a pot of water just enough to cover the potatoes, add salt and cook on high heat. When it comes to a boil, reduce to medium and cook for approx. 10 min. until cooked. Then drain.
4. Boil a separate pot of water, add carrots and cook for 3 mins. Then drain well.
5. Mash potatoes with a fork and add vinegar, salt and pepper.
6. Add cucumber, onions, ham and carrot.
7. Add mayonnaise and mix well.
8. Season with salt and pepper if desired and mix well.
9. Garnish with seaweed and serve.

Video Demonstration:

Additional Information:

I find that it tastes good, with just salt and pepper and without the mayonnaise as well.



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