Japanese Potato Salad

Name: Japanese Potato Salad
Prep time: 10 min
Cook time: 15 min
Total time: 28 min
Ingredients: 2 potatoes (about 5 ounces each, peeled and diced); 1/2 Persian cucumber (finely sliced); 1 shallot (sliced); 2 teaspoons salt (divided); 1 cup water; 4 imitation crab meat (sliced); 3 tablespoons Japanese mayonnaise Kewpie; 1 tablespoon condensed milk; 1/2 teaspoon ground black pepper

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 28 minutes

Servings: 3

japanese potato salad

Ingredients

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2 potatoes (about 5 ounces each, peeled and diced)1/2 Persian cucumber (finely sliced)1 shallot (sliced)2 teaspoons salt (divided)1 cup water4 imitation crab meat (sliced)3 tablespoons Japanese mayonnaise Kewpie1 tablespoon condensed milk1/2 teaspoon ground black pepper

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Instructions

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Step 1

Peel and cut the potatoes into bite-sized pieces and place them in a bowl.

Step 2

Bring water to a boil in a steamer, and steam the potatoes for 15 minutes until soft and tender.

Step 3

Gently mash the potatoes and leave some small chunks for texture. Set aside to cool down before mixing.

Step 4

Prepare Persian cucumber slices and shallot slices by soaking them in salted water for a few minutes. Drain and squeeze hard to remove the excess water. Set them aside.

Step 5

In a large mixing bowl, add mashed potato, cucumber slices, shallot slices, imitation crab meat, and seasoning with Japanese mayonnaise, condensed milk, 1 teaspoon of salt, and ground black pepper. Mix well with a spatula.

Step 6

Serve immediately, or refrigerate it for 30 minutes to have a chilled Japanese potato salad.