00:00I've never been much of a fan of potato salad. That was until I created this
00:05Isakaya-inspired Japanese potato salad packed with crispy bacon, creamy mashed potatoes,
00:10crunchy vegetables and delicious eggs blended with the perfect selection of seasonings.
00:16It's seriously a potato salad like no other.
00:19You can also find this recipe on my website along with over 400 Japanese recipes.
00:24Just google potato salad space sedachi to find me.
00:27First, I place two eggs and three potatoes in a pot.
00:35Fill it with cold water and bring it to a boil over high heat.
00:45Add half teaspoon of salt to season the potatoes.
00:48We start with cold water so that the potatoes cook evenly.
00:51If you start with hot water, then outside the potato will cook too quickly and fall apart.
00:57Once the water is boiling, reduce the heat to medium and continue to boil until you can easily
01:03pierce the potatoes with a fork, about 15 minutes or so.
01:08While I wait, I've cut half a Japanese cucumber into thin slices and I'm going to rub them with
01:13a few pinches of salt to improve the flavour and drill out some excess moisture.
01:20Once they're evenly covered, set them aside for later.
01:24Next, I'm heating a frying pan on medium with about half teaspoon of cooking oil.
01:29Once it's hot, add quarter of a sliced onion, 50 grams of cubed bacon and two finely diced cloves of
01:38garlic.
01:39Simply fry those until the onion is soft and golden and the bacon is cooked through.
01:45As always, all ingredients and exact measurements for this recipe can be found in the description
01:50box below.
01:52Many Japanese potato salads are made with raw onions, but I find them a bit too pungent.
01:58Frying the onions will soften the onion flavour and bring out their natural sweetness.
02:04And any fatty bacon works great here.
02:07For something a bit different, you could try using Italian pancetta.
02:12Okay, this looks good, so I'm going to take the pan off the heat and set aside for later.
02:18It's been about 10 minutes, so I'm going to transfer the eggs to a bowl of cold water
02:23and let them cool down for about 10 minutes. The potatoes aren't quite ready yet, I can pierce them
02:30but not easily, so just keep checking them from time to time.
02:34Okay, it's been about 20 minutes in total and my potatoes are finally soft enough.
02:39I'm going to use a mesh spoon to scoop that into a heatproof bowl because I actually want to reuse
02:45this water one more time.
02:51Add about one third of a carrot. I thinly cut it into half moons, but the shape is up to
02:58you.
02:58Hold these for one minute. We want them to be crunchy but not too raw tasting.
03:04After a minute, scoop them out and into a bowl and set aside for later.
03:13Mashed potatoes while they are still hot. Not only is it easier to mash them,
03:17but they also absorb flavour better when they're still hot. Just be careful not to overcook them
03:23because mashing or mixing too much can make the texture gummy.
03:27Once it's more or less smooth, add the contents of the frying pan from before,
03:33the blanched carrots, and the boiled eggs. We're just going to give this a quick mix with a spatula
03:40and break up the eggs. It's believed that the first Japanese potato salad was born at the Imperial
03:46Hotel Tokyo in the early 20th century, and it's become a staple dish that you can find anywhere from
03:53home kitchens to convenience stores, restaurants, and izakayas. We often call it potesara for short.
04:00There are many ways to make Japanese potato salad using different ingredients. You can add or leave
04:06out anything you like really. Okay, next squeeze the cucumbers thoroughly and add it to the bowl along
04:12with one tablespoon of grape parmesan cheese, half teaspoon of dashi granules, quarter teaspoon of
04:19black pepper, one teaspoon of upper vinegar, four tablespoons of mayonnaise, one teaspoon of toasted
04:26sesame oil, one teaspoon of honey, and half teaspoon of Japanese mustard. Mix everything together until
04:34evenly distribute it. I recommend using Japanese mayo like Kewpie, but you can use regular mayonnaise,
04:41or try making your own using my homemade recipe on my website. Also, if you can't find karashi mustard,
04:48a good quality smooth diesel mustard is a good substitute. What I like most about the flavour of
04:55this potato salad is the unique sweetness of the honey, and the unique spiciness of the mustard,
05:01mixed with the mayonnaise. The appeal is that you can enjoy a variety of different flavour and texture
05:07layers all at once. Anyway, once it's mixed, you can serve it right away while it's still warm and add
05:16an
05:16extra sprinkle of black pepper. However, I personally think it's even better if you chill it in the fridge
05:23first. And that's it, Japanese izakaya style potato salad. Want even more delicious recipes? Grab my free
05:31cookbook from the link in the description. I hope you enjoyed this video, and if you want to read the
05:37full recipe, you can find it on my blog, the link is on the screen. If you love this video,
05:42don't miss
05:43my appetizer playlist popping up on your screen right now. Hope to see you in the next one. Thanks for
05:49watching.
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