Japanese Potato Salad

In Japan mayonaise is added to the oddest things. It is squeezed onto pizza, it is served on french fries, in yakisoba sandwiches, and on top of octopus balls (takoyaki). It is a popular condiment and for good reason - it is crazy good. Mayonnaise made in Japan is richer and tangier than any American mayonnaise out there. The eggs in Japan, if I recall correctly, had dark orange yolks and Kewpie mayo is made with only egg yolks - no whites. The following is one of the more traditional recipes cooked up by many of my Japanese friends. I never could get a recipe from them but here is my best shot. 

Ingredients -

2-3 large golden potatoes or about 5 small (peeled, cubed, and boiled until fork tender). Let cool.

3 oz of ham diced. I used Trader Joe's Black Forest Ham

3 thin slices of onion - chopped or diced. 

1 persian cucumber deseeded and thinly sliced. I discard the entire middle of the cucumber.

1/8 cup julienned carrot

1/4 cup kewpie mayonnaise or to taste

a few sprinkles of dill for the top if desired. 

This doesn't make much about 1 1/2 to 2 cups. However, you are supposed to eat just a scoop as a side dish.  

Kewpie Mayonnaise = delish

Daikon Salad

For three years I lived in Yokosuka, Japan during my husbands time in the Navy. While we were there we would visit a local Izakaya with friends to drink and eat.  Oh, the things I ate there: mochi cheese, pregnant fish on a stick, octopus "suckers" in wasabi sauce.  I would try anything at least once and there were many items I would order every time we went. One of my favorite dishes was the daikon salad. It was fresh, crisp, and probably the lowest calorie item on the menu.  Here is my version of the salad. You will want to add the dressing and garnishes at the very last minute. Don't make too much as it doesn't keep well and it will get soggy & limp.

Ingredients:

8oz Daikon julienned

3 oz English Cucumber - only edges julienned

1-2 radishes julienned

1/4 tomato sliced thinly

a sprinkling of micro greens

a sprinkling of deep fried mung bean threads 

Ponzu

Olive oil

Sea Salt

Directions:

1. Julienne all of the veggies with the exception of the tomato. I use a mandolin to make life easy.
2. deep fry a small amount of mung bean threads in canola oil, sprinkle with sea salt and set aside.
3. Place julienned veggies in a bowl and mix with 3 tsp ponzu and 1 tsp olive oil
4. Season with sea salt. Mix well
5. Arrange on a plate and then add tomatoes around the edges 
6. Sprinkle micro greens on top and then add a touch of the fried mung bean threads just before serving
7. Enjoy! 

Double Cucumber Mint Tzatziki

This is a yummy dip for slouvaki or any other Greek or Middle Eastern kebob or pita you might make. This is chock full of cucumbers and garlic. Enjoy. Warning - this doesn't make a ton only about 7 ounces give or take.

Ingredients:

Small container of Greek Yogurt
one clove of garlic (or to taste)
mint sprigs
lemon
2 Persian cucumbers diced

Directions:

1. Strain Yogurt through cheese cloth to pull out extra moisture. Let sit in the fridge for 20-30 minutes. Squeeze the cheesecloth at the end to get out the last bit of moisture.
2. Put yogurt in a container and then add lemon juice. I used the juice of one very small lemon.
3. Microplane 1-2 cloved of garlic in. 
4. Add 2 diced Persian cucumbers. I slice off the edges and discard or eat the middle seedy section.
5. Add mint leaves to taste. 1-2 big leaves or 3-4 small leaves.
6. Sprinkle in some sea salt. 
7. Process in a mini food processor. 
8. Scoop out and leave to "meld" wrapped in the fridge.

Basic ingredients. You will also need sea salt.

Straining the yogurt to remove extra moisture



 

diced cucumber. Yes, I added it all to the finished product. Note: the center of the cucumber was not used.

microplaning the garlic with the best garage tool turned kitchen gadget!

The final result. Crunchy garlicky goodness.