Isn't this great for a light lunch?
Japanese Potato Salad
Recipe sourced from Nami of Just One Cookbook with slight changes
Ingredients
2 Russet potatoes
½ tsp. salt
1 egg
2 ½ inch carrot
2 -3” cucumbers
2-3 tbsp cooked scrimps
1/3 to ½ cup Japanese mayonnaise
Salt
Fresh ground black pepper
Method
2 Russet potatoes
½ tsp. salt
1 egg
2 ½ inch carrot
2 -3” cucumbers
2-3 tbsp cooked scrimps
1/3 to ½ cup Japanese mayonnaise
Salt
Fresh ground black pepper
Method
Peel
potato skins and cut into half or quarters. Put potatoes in a large pot and add water
until it covers all the potatoes. Boil
the potatoes and cook until a skewer can goes through the potato smoothly.
Drain the water from pot and put the potato back on the stove again.
Mash the
potatoes but leave some small chunks for texture. Sprinkle salt and transfer it
into a big bowl and let it cool on the kitchen counter.
Meanwhile
prepare to boiled egg. Remove the shell and mash the egg with a fork in a small
bowl. Set aside.
Cut
carrots into quarter (or half) and then slice it thinly. Put them in a
microwave-safe container and cover it with water. Microwave for a few minutes
until a skewer goes smoothly through the carrot (don’t overcook). Drain water
and cool down.
Peel the
cucumbers (leave some skin on to create stripe pattern) and cut into quarter.
Then slice it thinly.
Add the
cooked scrimps and veggies into the mashed potato bowl. Grind some pepper over
and mix well.
Add
mayonnaise and mix until incorporated. Add
boiled eggs and mix a bit but don’t over do it. Let it cool and keep in the
fridge till you are ready to serve.
Make this in the morning and pack it to office for lunch if you want a
light meal.
“I am submitting this post to Asian Food Fest #1 Oct 2013 : Japan), hosted by
