RECIPE: Ume Konbu Cha Potato Salad with Chicken and Wakame

Ume Konbu Cha Potato Salad with Chicken and Wakame

More creamy than chunky, you may be surprised to hear that potato salad is a popular side dish in Japan. Ume Konbu Cha provides salty yet savory springtime flavors to this classic dish.

Servings: 2-3 

Ingredients:

  • 100g chicken breast
  • 1 tsp sake
  • 4-5gwakame (kelp) (optional topping)
  • ¼ onion
  • 3 small potatoes
  • 1 tspUme Konbu Cha
  • 2 tbsp mayonnaise
  • Salt and pepper
  • Thinly sliced green onion (for garnish)

Instructions:

  1. 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.
  2. Soak the wakame (if adding) with cold water to reconstitute. Drain and roughly chop.
  3. Thinly slice the onion and put in a bowl. Sprinkle with salt and toss to mix well.
  4. Peel the potatoes and cut into bite-sized pieces. Cover loosely and microwave for 7 mins (600W). Mash with a fork.
  5. Mix the cooked chicken, wakame (if adding), onions, mashed potatoes, Ume Konbu Cha, and mayonnaise. Add salt and pepper to taste. Sprinkle with green onions and serve.

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