RECIPE: Japanese Potato Salad with Sobacha (Buckwheat Tea)
You may be surprised to find out that potato salad is a popular home-cooked dish in Japan. Different than in the west, the Japanese version includes creamy, smooth potatoes mixed with crunchy vegetables. Here we add leftover soba (buckwheat) from your cup of sobacha (buckwheat tea) for an additional layer of texture and nutty taste.
Prep time: 10mins
Cooking time: 4mins
- 2 potatoes (250g)
- ½ cup celery (thinly sliced)
- ½ cup cucumber (thinly sliced)
- ½ cup red or yellow pepper (chopped)
- Pinch of salt
- ½ cup of leftover buckwheat from the Sobacha (Buckwheat) Tea after you've enjoyed a cup of tea (available in our Japanese Green and Specialty Teas: “Ryu” Care Package)
- 3 slices of anchovy (finely chopped) or 1 tbsp of anchovy puree
- 1 tsp soy sauce*
- ½ tsp of rice vinegar*
- 1 tsp garlic (crushed)
- 2 tbsp of Japanese mayonnaise
- Black pepper to taste
- Crispy bacon
- Fresh herbs
* Available in our Creative Beginnings: Redefining "Wa" Care Package
- Rinse the potatoes and remove the eyes. Place in a pot and top with water until the potatoes are submerged. Cook on high heat for 25 mins or until the potatoes are fully cooked (when you can easily poke a fork in them).
- Drain the potatoes and while still hot, mash them with the anchovies, soy sauce, rice vinegar and garlic.
- Separately, mix the celery, cucumber and red or yellow pepper in a bowl with a pinch of salt. Leave for 5 mins minutes and squeeze out any excess moisture. Mix this with the potatoes from step 4.
- Add the leftover soba and Japanese mayo. Mix together and serve. Sprinkle with black pepper to taste and garnish with optional toppings if desired.
- Make sure to add the rice vinegar while the potatoes are still hot so they absorb the vinegar nicely.
- You can add more soba for additional texture and taste.
- You can swap mayonnaise for greek yogurt or sour cream. Be sure to add a little salt to adjust the taste.
Storage time: Can be stored in the fridge in an air-tight container for up to 3 days. Please re-toss before serving.
Recipe courtesy of Miwa's Japanese Cooking Class
Miwa was born in Kamakura. She spent one year in Texas, US and another year in California, US during high-school and university respectively. In 2016, due to her husband, Yuki’s study abroad, she spent one year in Cambridge, UK where she came up with the original idea of Japanese Cooking Class in Shinagawa & Kamakura. She is currently teaching at the biggest cooking studio in Japan while holding a class at home. She is the mother of two and a full-time worker. Always busy her food is not for tourists but for the taste of a Japanese mother.(See her Instagram for food pictures). If you want to know the a well-balanced, time-saving and delicious Japanese family cuisine, please join her lesson!
Qualification; Medicinal cooking.