Japanese Potato Salad – can be either fully plant based/vegan or you can added bonito/dashi and bacon, etc.
Tags: vegan, WFPB (whole food plant base) NO (no oil), vegetarian
Rating: 8.5/10
Below is short-hand version for myself.
Substitute or adj. qty according to personal preference
Serves: —
INGREDIENTS
(A)
Cut into appropriately sized. Boil. Drain.
Potatoes, back into (dry) pot to remove water. Heat off. Roughly shake pot to rough up.
- potatoes (medium chunks)
- Hard boiled egg (can boil tog. with potato. Slice later and add to salad)
- carrots (opt. Small cubes)
(B)
Thinly slice. Salt. Rest. Rinse. Squeeze.
- onion
- cucumber
(C) Seasoning
Kewpie Mayonaise
OR Make your own, as follows
- vinegar/ACV
- lemon juice
- mayo
- nutritional yeast (or salt) to taste
- dates 2-3T (or sugar)
- pepper to taste
- vegan Deliciou bacon seasoning
- dashi (opt)
Optional Adds
- corn kernels
- roasted nuts (garnishing)
- egg replacement (1T ground flaxseeds soaked ½ hr in 3T of water)
Steps (summary)
- Mix A & B. Let cool.
- Add C
- Add Garnishing
Examples/Variations
Recipe References
- Chopstick Chronicles: Japanese Potato Salad
- TabiEats/YouTube: Japanese Potato Salad
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