Yummy Japanese potato salad with Mentaiko

So, here’s the scoop: I’ve been whipping up Korean potato salad for the longest time. But guess what? I stumbled upon this gem — Japanese potato salad with Mentaiko. It’s become a standout favorite among Japanese salads, and I couldn’t keep it to myself. I’m thrilled to share the deliciousness with all of you, my friends!

Why Japanese Potato Salad with MentaikoIt’s Great

The brilliance of this Japanese Potato Salad with Mentaiko lies in its harmonious blend of textures and flavors. The potatoes provide a comforting and hearty base, while the Mentaiko adds a burst of umami that takes the dish to a whole new level. It’s a delightful marriage of tradition and innovation that will leave your guests asking for seconds.

Serving Suggestions

This potato salad is a versatile side dish that complements a variety of main courses. Serve it alongside grilled meats, and fish, or enjoy it on its own as a refreshing snack. It’s perfect for picnics, barbecues, or any occasion where you want to impress with a unique and flavorful dish.

How To Make Japanese Potato Salad with Mentaiko

Kitchen Equipment Needed

To bring this recipe to life, make sure you have the following kitchen equipment on hand:

  • Pot for boiling potatoes
  • Mixing bowl
  • Whisk
  • Wooden spoon for folding
  • Refrigerator for chilling

Ingredients

  • 4 large potatoes, peeled and diced
  • 1 cup Japanese mayonnaise
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 1 cup chopped cucumber
  • 1 cup corn kernels
  • 1/2 cup chopped scallions
  • 1/2 cup mentaiko (spicy cod roe), separated

Recipe Directions

Now, let’s get into the nitty-gritty of preparing this mouthwatering Japanese Potato Salad with Mentaiko.

  1. Boil the Potatoes: Start by boiling the diced potatoes until they are fork-tender. Drain and let them cool.
  2. Prepare the Dressing: In a mixing bowl, whisk together Japanese mayonnaise, rice vinegar, sugar, salt, and pepper. This creamy and tangy dressing will be the soul of our potato salad.
  3. Combine Ingredients: Gently fold the boiled potatoes, chopped cucumber, corn kernels, scallions, and half of the mentaiko into the dressing. Ensure an even coating of the ingredients with the luscious dressing.
  4. Chill and Garnish: Refrigerate the salad for at least an hour to let the flavors meld. Before serving, garnish with the remaining mentaiko for that final burst of flavor.

Cooking Tips:

  1. Potato Texture: To achieve the perfect potato texture, make sure not to overcook them. Test their doneness by piercing them with a fork; they should be tender but not mushy.
  2. Mentaiko Handling: Mentaiko can be quite delicate, so handle it gently to avoid breaking the roe apart. This will help maintain its distinct texture in the salad.

FAQ

Can I use frozen corn in this Japanese Potato Salad with Mentaiko recipe?

Certainly! Thaw the frozen corn before adding it to the salad for a similar crunch and sweetness.

How can I make this dish less spicy?

For a milder version, either reduce the amount of mentaiko or opt for a less spicy variety to suit your taste.

Is it possible to substitute Japanese mayonnaise with regular mayonnaise?

While Japanese mayo is recommended for an authentic flavor, you can use regular mayo as a substitute, noting a slight difference in taste.

Is it necessary to refrigerate the Japanese Potato Salad for an hour?

Chilling the salad enhances flavor melding, but if time is a constraint, you can serve it immediately after mixing.

Can I make this salad ahead and freeze it?

It’s not advisable to freeze this salad as the texture of potatoes and cucumbers may alter upon thawing, affecting overall quality.

What are the vegetarian alternatives for mentaiko?

For a vegetarian version, consider replacing mentaiko with marinated tofu cubes or seaweed to maintain a comparable umami flavor.

Japanese potato salad with Mentaiko

Recipe by Wasian CookeryCourse: Sides, SaladsCuisine: JapaneseDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

This Japanese Potato Salad with Mentaiko is an easy-to-make side dish that beautifully combines the creaminess of potato salad with the bold flavors of mentaiko.

Ingredients

  • 4 large potatoes, peeled and diced

  • 1 cup Japanese mayonnaise

  • 2 tablespoons rice vinegar

  • 1 teaspoon sugar

  • Salt and pepper to taste

  • 1 cup chopped cucumber

  • 1 cup corn kernels

  • 1/2 cup chopped scallions

  • 1/2 cup mentaiko (spicy cod roe), separated

Directions

  • Boil the Potatoes: Start by boiling the diced potatoes until they are fork-tender. Drain and let them cool.
  • Prepare the Dressing: In a mixing bowl, whisk together Japanese mayonnaise, rice vinegar, sugar, salt, and pepper. This creamy and tangy dressing will be the soul of our potato salad.
  • Combine Ingredients: Gently fold the boiled potatoes, chopped cucumber, corn kernels, scallions, and half of the mentaiko into the dressing. Ensure an even coating of the ingredients with the luscious dressing.
  • Chill and Garnish: Refrigerate the salad for at least an hour to let the flavors meld. Before serving, garnish with the remaining mentaiko for that final burst of flavor.
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