Japanese · Lunch
Japanese Potato Salad
Japanese potato salad is a chilled mayonnaise-bound side of partly-mashed boiled potato, pan-fried pork belly, cucumber, carrot and onion. Rice vinegar and Dijon mustard sharpen the creamy dressing, creating the dish's characteristic tender-chunky texture served cold.
$4
20 minsPrep
20 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
598Calories
15.8gProtein
39.2gFat
44.8gCarbs
5.8gSugar
5.6gFiber
878mgSodium
52mgChol
13.4gSat Fat
1348mgPotassium
55mgCalcium
2.3mgIron
0.9mcgVitamin B12
38mgVitamin C
Goes well with
Japanese Lager or Light Pilsner
local
Japanese Yuzu Tea
international
high-fiber
low-cholesterol
herb-salt
all-time-classics
Instructions
1
Prep
Peel and cut potato into rough 1-inch chunks. Slice cucumber thin, dice carrot small, and slice onion thin.
2
Boil
Cover potato chunks with cold water, bring to a boil over high heat, then reduce to medium and cook 12–15 minutes until a knife slides through with no resistance.
3
Sear
Heat vegetable oil in a small skillet over medium-high heat. Fry pork belly slices 3–4 minutes per side until edges brown and crisp.
4
Salt
Toss sliced cucumber and onion with a pinch of salt in a bowl. Let sit 10 minutes until they soften and release water, then squeeze dry.
5
Cool
Drain cooked potato in a colander. Return to pot and mash roughly two-thirds while leaving the rest in soft chunks. Spread in a shallow dish and cool at room temperature 20 minutes.
6
Chill
Refrigerate the cooled potato 30 minutes until cold.
7
Fold
Add drained cucumber and onion, carrot, mayonnaise, rice vinegar, mustard, and black pepper to the chilled potato. Fold gently with a spatula until evenly coated but chunky.
8
Build
Fold crisped pork belly into the salad, reserving a few pieces to scatter on top.
9
Plate
Mound the salad onto a small plate, scatter reserved pork belly over the top, and serve chilled.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork belly
- 21 oz594g potato
- 3.6 oz100g cucumber
- 2 oz56g carrot
- 11 onion
- 4 tbsp4 tbsp mayonnaise
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp Dijon mustard
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch black pepper
- 1 tsp1 tsp vegetable oil
