Addictive Japanese Potato Salad Recipe (Izakaya Style) 🥔 #izakaya

Name: Addictive Japanese Potato Salad Recipe (Izakaya Style) 🥔 #izakaya
Prep time: 1 h 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: Asian, Japanese
Ingredients: 300 g potato starchy type like king edward or russet; 2 eggs; ▢½ tsp salt; ▢⅓ carrot medium size; ½ Japanese cucumber or half the amount of English cucumber; ▢½ tsp olive oil; ▢50 g bacon cubed; ▢2 cloves garlic finely diced; ▢¼ yellow onions thinly sliced; ▢1 tbsp grated parmesan cheese; ▢½ tsp dashi granules; ▢¼ tsp ground black pepper plus extra for sprinkling; ▢1 tsp apple vinegar; ▢4 tbsp Japanese mayonnaise; ▢1 tsp toasted sesame oil; ▢1 tsp honey; ▢½ tsp Japanese mustard or smooth Dijon mustard

7 steps

Prep:1h 15minCook:20min

Updated at: Mon, 24 Feb 2025 01:03:45 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Low

Nutrition per serving

Calories177.1 kcal (9%)

Total Fat12.6 g (18%)

Carbs9.8 g (4%)

Sugars1.9 g (2%)

Protein4.6 g (9%)

Sodium376.1 mg (19%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

300gpotato

starchy type like king edward or russet

2eggs

½ tspsalt

0.33carrot

medium size

0.5Japanese cucumber

or half the amount of English cucumber

½ tspolive oil

50gbacon

cubed

2 clovesgarlic

finely diced

0.25yellow onions

thinly sliced

1 Tbspparmesan cheese

grated

½ tspdashi granules

¼ tspground black pepper

plus extra for sprinkling

1 tspapple vinegar

4 TbspJapanese mayonnaise

1 tsptoasted sesame oil

1 tsphoney

½ tspJapanese mustard

or smooth Dijon mustard

Instructions

Step 1

Boil potatoes and eggs in salted water for 12-15 minutes.

Step 2

While boiling, slice carrots into half moons or quarters, and thinly slice cucumber. Salt the cucumber and set aside.

Step 3

Heat a frying pan over medium heat. Add olive oil, then cook bacon, diced garlic, and sliced onions until bacon is crispy and onions are soft. Remove from heat.

Step 4

When potatoes are fork-tender, transfer eggs to cold water and potatoes to a large bowl. Cook carrots in the same water for 1 minute.

Step 5

Mash the hot potatoes until smooth. Add the bacon mixture, carrots, and peeled boiled eggs. Mix well.

Step 6

Squeeze excess moisture from cucumber and add to bowl. Add parmesan, dashi granules, pepper, apple vinegar, Japanese mayonnaise, sesame oil, honey, and Japanese mustard. Mix until combined.

Step 7

Refrigerate for at least 30 minutes before serving. Finish with extra black pepper to taste.