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Potato salad will get a lift with this recipe shared by Chef Tess Bevernage of Hanai Vancouver. The facet dish might be served heat or sizzling. “Retailer in it fridge because it makes for nice leftovers.” Bevernage shares.
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5.5 lbs (2.5 kg) Seglinde potatoes, pores and skin on
16 cups (4 L) dashi*
3/4 tsp (4 mL) salt
1 tsp (5 mL) shoyu
2 tsp (10 mL) mirin
3/4 cup (180 mL) Japanese mayo
1 soft-boiled egg
Katsuobushi for topping
Chopped inexperienced onion for topping
Cook dinner potatoes complete within the dashi till comfortable, about 15-20 minutes. As soon as cooked, take away from the water and mash. Add salt, shoyu, mirin, Japanese mayo and blend. Watch out to not over combine. Having some chunks is sweet!
Style and modify seasoning if wanted. Chop inexperienced onions and halve your comfortable boiled egg. Place salad into bowl and high with inexperienced onions, comfortable boiled egg, and katsuobushi.
Serves 2.
Dashi
1 giant piece Kombu
1 cup (250 mL) Katsuobushi
16 cups (4 L) water
Simmer Kombu and Katsuobushi in water for 20 minutes. Pressure Kombu and Katsuobushi and reserve liquid.
Makes 16 cups.
