Years ago, the Japanese were known for copying everything in the world of design and technology. As far as gastronomy is concerned, they have never been shy about taking dishes from other countries and making them their own, as if their reluctance to adopt foreign customs disappeared when it came time to eat. Tempura, tonkatsu or ramen are their versions of European dough, baked meat or Chinese noodle soup, and it must be admitted that they are great adaptations, which always include interesting changes in terms of technique or ingredients.
At Potato Sarada, Japan puts a twist on Western potato salads, which includes ours. Potatoes are cooked in much the same way, but the treatment of other vegetables is different, the mayonnaise – the classic brand is Kewpie – is rich with mustard and a little sugar, and instead of tuna they use cooked pork, almost always smoked. Is it better or worse than the usual Russian one? To answer this question, you’ll have to try it: we can only guarantee that it’s very good. If you want to know how to prepare it, watch the video above.
ingredients
For 4 people
- 500 grams of potatoes
- 100 grams of cucumber
- 150 grams carrot
- 50 grams of pork, one piece, preferably smoked
- 3 eggs
- 1 tablespoon vinegar
- Ground black pepper
- salt
For Kewpie style mayonnaise
- 150 grams of mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon sugar
directions
Peel the potatoes and cut them into large pieces.
Place it in a pot, cover it with water, add a tablespoon of salt and put it on high heat. When it starts to boil, reduce the heat and leave it until cooked, for between 15 and 20 minutes.
Cut the cucumber and carrots into thin slices. Place them in a bowl, season with a teaspoon of salt, and stir well. Let it rest for at least 5 minutes.
Mix mayonnaise with mustard and sugar. Tip: If the mayonnaise is from a jar and contains sugar, use only half a teaspoon.
When the potatoes are done, remove them to a bowl and break them up with a fork. It should be in small pieces, not puree. Add vinegar and let them cool.
Cook the eggs for about eight minutes in the same water as the potatoes.
Cut the pork into small cubes.
Add water to the cucumbers and carrots to remove excess salt. Drain well, squeeze with your hands to remove as much liquid as possible (see video), and add to the potatoes along with the pork and a little pepper.
When the eggs are cooked, run them under cold water and peel them. Grind two of them with a fork and add them to the previous mixture.
Add mayonnaise and mustard and mix gently. Place the remaining grated egg on top. Tip: You can add more or less mayonnaise as you like to the salad.
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