You may be surprised to know that potato salads are popular in everyday Japanese cuisine! Japanese potato salad has its own distinct ingredients, texture, and bursts of flavor for you to enjoy.
Japanese potato salad tends to mash the potatoes more, creating a potato salad that is more creamy than chunky. Japanese potato salad recipes will also use Japanese-style mayonnaise, which we recommend adding if you are able to find it in your local grocery stores or Asian markets. Japanese mayonnaise brands like Kewpie use the whole egg, and the addition of the egg yolk adds a new layer of flavor. The result is creamy, rich potato salad that is sure to satisfy any cravings!
Of course, feel free to use any mayonnaise you have on hand if you can’t find Japanese mayonnaise in your local area or want to use the type you already have on hand. The other ingredients in this recipe will still give your potato salad a Japanese flair to enjoy!
The main ingredient that will give your potato salad a distinct Japanese flavor profile is the konbu cha! This konbu cha combines a unique blend of ingredients like kelp, beet sugar, and matcha powder and will liven up your potato salad instantly. The savory, salty flavors of the konbu cha will work with the other ingredients to create a delicious umami flavor!
The sake, wakame, and green onion will also give your potato salad a Japanese twist! These ingredients may surprise you but they blend wonderfully with the creamy mayonnaise and savory konbu cha. Add in some onion to give the potato salad another pop of flavor and the chicken breast for healthy protein!
All of these ingredients will give you a deliciously unique Japanese potato salad that is perfect for a quick lunch, picnic, or gathering!
- 100g chicken breast
- 1 tsp sake
- 4-5gwakame (kelp) (optional topping)
- ¼ onion
- 3 small potatoes
- 1 tsp konbu cha
- 2 tbsp mayonnaise
- Salt and pepper
- Thinly sliced green onion (for garnish)
- Sprinkle the chicken breast with salt and sake. Cook in a pan over medium heat until fully cooked. Cool slightly and shred with a fork.
- Soak the wakame (if adding) with cold water to reconstitute. Drain and roughly chop.
- Thinly slice the onion and put in a bowl. Sprinkle with salt and toss to mix well.
- Peel the potatoes and cut into bite-sized pieces. Cover loosely and microwave for 7 mins (600W). Mash with a fork.
- Mix the cooked chicken, wakame (if adding), onions, mashed potatoes, konbu cha, and mayonnaise. Add salt and pepper to taste. Sprinkle with green onions and serve.
Introduction courtesy of Kimberlee Laney
As a Japanese-Korean-American, my love for Japanese food first came from my grandmother's kitchen! Japanese food feels like home and I love being able to cook it anywhere in the world to connect with Japan in my own little way. I love diving deep into the layers of Japanese food and always marvel at the food diversity between prefectures. I'm currently eating my way through Tokyo and taking up photography with my Instagram account @capturingkim!