
By Yuto Omura
Addictive Japanese Potato Salad Recipe (Izakaya Style) 🥔 #izakaya
7 steps
Prep:1h 15minCook:20min
Updated at: Mon, 24 Feb 2025 01:03:45 GMT
Nutrition balance score
Unbalanced
Glycemic Index
72
High
Glycemic Load
7
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.
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