Japanese-style Potato Salad | 和風のポテトサラダ

(日本語のレシピは以下にございます。)

Japanese-style Potato Salad

The weather is starting to warm up, I’ve got the perfect dish for you to enjoy with your family! This traditional potato salad has a twist, with Japanese pickles, corn and imitation crab, but still maintains that lovely creaminess with the kewpie mayonnaise. Potato salad is something that I eat when my family gets together during the summer, and we always eat it outside on the porch. The sweetness of the corn and the acidity of the pickles really adds dimension to the salad, and will perk your taste buds up, even after a long, balmy summer day.

Ingredients (serves 4-5)
❤5 large potatoes, peeled
❤salt
❤5 hard-boiled eggs
❤4 imitation crab sticks (kani kamaboko)
❤1 cup frozen corn, defrosted
❤1/8 cup Japanese pickled cucumbers (kyuuri asazuke), drained and rinsed
❤3/4 cup mayonnaise (I used Japanese kewpie mayonnaise)
❤1 green onion
❤pepper

Directions
1. Cut the potatoes into 1-inch cubes, and sprinkle over some salt. Divide the potatoes into two batches, and steam in the microwave for 8-10 minutes.
2. While the potatoes are cooking, roughly chop the hard-boiled eggs and imitation crab sticks. Finely chop the Japanese pickled cucumbers, and finely slice the green onion.
3. Once the potatoes are fully cooked, place them in a big bowl, and add the eggs, crab sticks, corn and Japanese pickled cucumbers, and mix well. Add the mayonnaise and the green onion, and mix again. Season with pepper, and serve! You can make this the day before and let it sit in the fridge for the flavour to develop even more.

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和風のポテトサラダ

材料(4~5人分)
❤じゃがいも(大きなサイズ) 5個
❤塩
❤固茹で卵 5個
❤カニかまぼこ 4本
❤冷凍コーン(温室に戻した) カップ1
❤きゅうり浅漬(水にさらした) カップ1/8
❤マヨネーズ カップ3/4
❤ネギ                1本
❤こしょう

作り方
①じゃがいもを2.5cmの角に切り、塩を振る。2分に分け、電子レンジで8~10分蒸す。
②じゃがいもが蒸ししている間に、固茹で卵とカニかまぼこを切る。きゅうり浅漬をみじん切りにし、ネギを小口切りにする。
③じゃがいもが蒸しあがったら、大きいなボウルに入り、卵、カニかまぼこ、コーンときゅうり浅漬を加え、よく混ぜ合わせる。マヨネーズとネギを加え、もう一度混ぜ合わせる。こしょうを振り、完成です!前の日に作って置き、冷蔵庫に一晩置くと、もっと美味しくなります!

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