Japanese-Style Potato Salad
ID: 0f0361fc...
A flavorful Japanese-style potato salad that can be made entirely in the microwave. In addition to the savory umami of salted kelp (shiokombu) and bonito flakes, the crispness of onions marinated in vinegar and the refreshing aroma of shiso leaves provide an exquisite accent.
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🍳 Cooking Flow
Cut the potatoes into bite-sized pieces and soak in water for 5 minutes; thinly slice the onions and toss with vinegar. → Drain the potatoes, cover loosely with plastic wrap, and microwave at 600W for 5 minutes. → Mash the potatoes while warm, then mix in the salt, sugar, and vinegar-marinated onions, allowing the mixture to cool to room temperature. → Add the tuna, bonito flakes, and salted kelp, then stir in the mentsuyu and mayonnaise. → Arrange on a plate and garnish with thinly sliced shiso leaves.
Cooking Steps
Brief Cooking Order
Cut the potatoes into bite-sized pieces and soak in water for 5 minutes; thinly slice the onions and toss with vinegar. → Drain the potatoes, cover loosely with plastic wrap, and microwave at 600W for 5 minutes. → Mash the potatoes while warm, then mix in the salt, sugar, and vinegar-marinated onions, allowing the mixture to cool to room temperature. → Add the tuna, bonito flakes, and salted kelp, then stir in the mentsuyu and mayonnaise. → Arrange on a plate and garnish with thinly sliced shiso leaves.
Introduction
A flavorful Japanese-style potato salad that can be made entirely in the microwave. In addition to the savory umami of salted kelp (shiokombu) and bonito flakes, the crispness of onions marinated in vinegar and the refreshing aroma of shiso leaves provide an exquisite accent.
Step 1
Peel the potatoes and remove any eyes.
Step 2
Cut the potatoes into uniform bite-sized pieces, place in a bowl of water, and soak for about 5 minutes to remove excess starch.
Step 3
Thinly slice the onion and remove the core.
Step 4
Place the sliced onions in a bowl, drizzle with vinegar (1 tsp), and toss well to coat.
Step 5
Drain the water from the potatoes, place in a bowl, cover loosely with plastic wrap, poke a few holes in the top, and microwave at 600W for 5 minutes.
Ingredients List
Important Notes
💡 Marinating the onions directly in vinegar instead of soaking them in water prevents them from becoming watery and preserves their nutritional value.
💡 Adding the vinegar-marinated onions to the potatoes while they are hot allows the residual heat to lightly cook the onions, mellowing their sharpness.
⚠️ Make sure to add the mayonnaise only after the potatoes have cooled to room temperature. Adding it while hot will cause the oil to separate, resulting in a greasy texture.
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