June 12, 2008

Supper on June 11/6/11の夕食

I made potato salad, and grilled kampachi kama (collar).
I use a surikogi (pestle) to mash potatoes.

I usually add 1 tbsp of vinegar and 1 tbsp of sugar as kakushi aji (hidden flavors, secret ingredients), as well as 1/2 teaspoon of salt and some pepper.

I have recently found that wasabi goes well with potato salad. I usually have it with Japanese mustard and/or tonkatsu, chuno, yakisoba, or other sauce.

I usually sprinkle kama (collar) with 2-3% salt and let it stand in the fridge for several hours, wipe off the salt with a paper towel, sprinkle it with some salt again, and grill it. But last night, I simply sprinkled it with salt, let it stand for ten minutes, and grilled it in the toaster oven.


nakji said...

I often make Japanese-style potato salad with Kewpie mayo - I think it makes great potato salad, although I've never tried it with mustard. I usually make a 1l container up on Sunday and use it with dinner and bentos throughout the week. It's so convenient!

Hiroyuki said...

A 1L container?! (Laugh)

nakji said...

Well, it does last a week! :)Canadians love potato salad!