Japanese Potato Salad Recipe | ポテトサラダ


Japanese potato salad is bit different to western ones.
It typically has ham, cucumber, and boiled eggs.
But I’m gonna show you how to make it like a real pro!!

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0:00 Prepare Potato
2:22 Prepare other ingredients
3:56 Soft boiled egg
6:14 Cooking part
7:23 Mixing part
7:57 Presentation

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  1. 📖FULL RECIPE (日本語版もあります): https://onl.sc/n8JFhYm
    (Include Mini article: What's the difference between Japanese & western potato salad?)

    🍙FAQ about the ingredients 👉 https://www.chefslabo.com/general-7

    FAQ examples:
    -What is kombu?
    -Which brand of soy sauce should I buy?
    -Is there any substitute of sake, mirin, kombu?
    -Some Miso has different colour.
    Which one should I buy?

    (Each pages include pictures)

  2. hi chef! so many wonderful recipes from you these past few years. Can i ask why you used additional oil and started with the garlic before bacon and onion? From my study my method would have been to render the fat from the bacon, toss in the onion, the finish with the garlic at the end. is there a reason for doing this process in reverse? I love learning how different flavors are made from the difference in process between cultures and techniques. Thanks for a seperate vid of this recipe, Ive made it so many times since you included it in your teriyaki salmon video.

  3. I boil my potatoes whole with the skin on and when they are cooked I peel off the skin easily and then chop the potato. I keep mine fairly easy with mayonnaise, mustard, and green onion with salt and pepper. Sometimes I add in an onion powder that I make from dehydrated and powdered green onions, leeks, chives, white onions, and garlic and sometimes I add in hard cooked eggs. I used to add in more ingredients but I like it more simple now.

  4. Woah! That looks amazing! You had me with Japanese Potato Salad! I mean, obviously, I watch your videos frequently, but that caught my attention something fierce and it looks DIVINE! Another one of your recipes for me to spring on my guests!!! Keep the videos coming, Chef!