Japanese-style potato salad Recipe

Name: Japanese-style potato salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium potatoes, halved lengthways,then sliced across into thick chunks,soak in cold water 2 minutes,drain; 2 carrots, halved vertically then sliced into 1/2 moons; 1 large onion, halve,then cut into wedges; 4 teaspoons oil; 1 vegetable stock cube; 4 teaspoons rice vinegar; 2 teaspoons sugar; ½ teaspoon salt; 2 eggs, whisked; 12 cucumber, halved vertically,sliced thinly,sprinkled with a little salt and left to stand for 10 minutes before

Servings: persons

4 medium potatoes, halved lengthways,then sliced across into thick chunks,soak in cold water 2 minutes,drain
2 carrots, halved vertically then sliced into 1/2 moons
1 large onion, halve,then cut into wedges
4 teaspoons oil
1 vegetable stock cube
4 teaspoons rice vinegar
2 teaspoons sugar
½ teaspoon salt
2 eggs, whisked
12 cucumber, halved vertically,sliced thinly,sprinkled with a little salt and left to stand for 10 minutes before

1
Heat the oil in a deep fry pan or saucepan.
2
Stir fry the potatoes, carrots and onion 2 minutes.
3
Dissolve the stock cube in 7fl oz boiling water and pour into the pan.
4
Add the vinegar, sugar and salt.
5
Cover and simmer 5 minutes.
6
Uncover and cook over a moderate heat until all the liquid has evaporated.
7
Shake the pan gently occasionally to prevent the vegetables sticking to the pan as the liquid dries up.
8
Remove from the heat and allow to cool for 30 seconds then add the beaten egg, stirring quickly until the egg sets.
9
Transfer to a dish, leave to cool, then chill.
10
Add the drained cucumber to the potato mixture, check seasoning and serve.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 medium potatoes, halved lengthways,then sliced across into thick chunks,soak in cold water 2 minutes,drain, 2 carrots, halved vertically then sliced into 1/2 moons, 1 large onion, halve,then cut into wedges, 4 teaspoons oil, and more.

Yes, Japanese-style potato salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Japanese-style potato salad

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