November 29, 2011

Japanese-Style Potato Salad Inspired by Southern German Style Potato Salad/ドイツ南部のポテトサラダからヒントを得て作った和風ポテトサラダ

I made Japanese-style potato salad as part of supper tonight.
今日の夕飯には和風ポテトサラダを作りました。

2 large potatoes

70 ml water + 1/10 tsp instant dashi
2 tbsp vinegar
1 tbsp salad oil
2 tbsp mirin
No salt
No mustard
No sugar

1 small onion, finely chopped
Parsley
Black pepper

Katsuobushi (dried bonito shavings)
Soy sauce

ジャガイモ 大2個

水 70 ml + 出汁の素 小さじ1/10
お酢 大さじ2
サラダ油 大さじ1
みりん 大さじ2
塩 なし
マスタード なし
砂糖 なし

玉ねぎ 小1個 みじん切り
パセリ
黒胡椒

鰹節
しょう油

Directions:

1. Peel potatoes, dice, and microwave until done.
2. In a pot, combine water + instant dashi, vinegar, oil, mirin, parsley, and pepper, and heat.
3. Chop onion, and microwave until done.
4. Soak potatoes in 1/2 of the liquid, wait for a few min., and add the rest of the liquid.
5. Add onion.
6. Serve in a plate.
7. Sprinkle katsuobushi and soy sauce to taste.

作り方:

1. ジャガイモの皮をむき、さいの目に切って、電子レンジで火が通るまで加熱する。
2. 鍋に、水+出汁の素、お酢、油、みりん、パセリ、胡椒を合わせ、加熱する。
3. 玉ねぎをみじん切りにして、電子レンジで火が通るまで加熱する。
4. ジャガイモを液の半分に漬け、数分待ち、残りの液も加える。
5. 玉ねぎを加える。
6. お皿に盛る。
7. 好みで鰹節としょう油をかける。

I also made our regular potato salad with mayonnaise (but without soy pulp), "jaga cheese" (mashed potatoes, natural cheese, salt, pepper, and aonori (a type of seaweed)), and pepper steak.
いつもの、マヨネーズ入りのポテトサラダ(おからは入ってません)、「じゃがチーズ」(マッシュポテト、ナチュラルチーズ、塩、胡椒、青海苔)、チンジャオロースも作りました。

Thank you very much, Kiki, for the inspiration.
Kikiさん、ヒントをありがとうございます。

I encourage you to visit Kiki's blog to see what Southern German style potato salad looks like.
是非、Kikiさんのブログを訪問して、ドイツ南部のポテトサラダがどんなものか見て下さい!

9 comments:

Ruminating Roy said...

I think I'll have to make some of your potato salad this week now!

What I'd been doing was a modification of the recipe posted on www.justhungry.com, combining it with a type of Korean potato salad I'd had at a dinner with friends one night and a stereotypical "Southern Style" potato salad from Texas.

We're known for putting chopped pickles, mustard, and eggs in the potato salad down here, though I never do any of those normally. The last kind I made was potatoes, half a chopped apple, a chopped boiled egg, slivers of kyuri and carrot, some naganegi, and salt and pepper, all tossed in very thick mayonnaise.

Fräulein Trude said...

You did it. Hope you liked it. Potatoe salad goes well with dashi. Sometimes I make the basic potatoe salad with chopped boiled egg, canned tuna and spring onions and minced anchovis.

Sissi said...

Hiroyuki, you version of the salad looks excellent. Now is my turn ;-)

Hiroyuki said...

Ruminating Roy: Why not make Kiki's authentic Southern Germany style one first?! (laugh).

Korean potato salad? I think I have to do some searches! I hope it isn't too spicy.

Kiki: We all liked it. I wish I could have your authetic salad!!!

Sissi: Looking forward to seeing your version!

Ruminating Roy said...

Hiroyuki: This is the recipe I used the last time I made Korean-style potato salad. It seems the key difference is the addition of some vinegar.

I did eat in a Korean restaurant last month which served this with slivers of ham tossed in it. It was fairly tasty, and unlike most kimchi or meat dishes it has no spiciness or heat to it!

muskrat said...

I've had some decent German potato salads, and I like Japanese style as well, however I usually make potato salad the same way Ruminating Roy describes, as I'm from Texas.

Hiroyuki said...

Ruminating Roy: I did some googling and found that there seemed to be no consensus on what Korean-style potato salad should be.
Some add kimchi to their salad and call them Korean-style while others add gochujang.

I do add vinegar and sugar to my regular Japanese-style potato salad.

muskrat: I have a feeling that what clearly distinguishes Japanese-style salad from others is the use of Kewpie mayonnaise (laugh).

Ruminating Roy said...

Hiroyuki: Kewpie mayo is amusing, both for the fact that I used to help my mother trade in antique dolls (which included Kewpie dolls), and that the only real differences are consistency and a tiny dab of MSG (according to the labels at the local store, anyhow).

Hiroyuki said...

Ruminating Roy: My understanding is that American mayo is sweeter, while Kewpie mayo is sour and tangy. And, Kewpie mayo is made from yolks only (not whole eggs) and a special vinegar, according to the description on the package.