How to Prepare Homemade Potato and wakame salad with Japanese twist

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a distinctive dish, potato and wakame salad with japanese twist. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Potato and wakame salad with Japanese twist is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Potato and wakame salad with Japanese twist is something which I have loved my entire life. They’re nice and they look wonderful.

Pour the water into a pan and add the potato cubes. Peel the potato and cut in half. The classic Japanese potato salad is made of mashed potato (leaving some chunks behind), sliced cucumbers and carrots, eggs and sometimes hams. The ingredients are not too different from the western version, but flavoring wise, the Japanese version is always seasoned with Japanese mayonnaise and sometimes rice vinegar.

To begin with this particular recipe, we must first prepare a few components. You can cook potato and wakame salad with japanese twist using 7 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Potato and wakame salad with Japanese twist:

1. Make ready 3 small potatos
2. Get 1 small handful of dried wakame (sea vegetable)
3. Make ready 2 Tablespoons vegetable oil
4. Get 1 Tablespoon rice vinegar
5. Take 1 Tablespoon soy sauce
6. Make ready 1 heap teaspoon of dijonmustard (or as much as you like)
7. Make ready 4 large leaves from sansho bush (or as much as you like)

Some of the more familiar varieties include nori that is used for sushi and onigiri rice balls, kombu for dashi broth, and wakame for miso soup and salad. This nutty, creamy and savory salad is a tasty Japanese twist on a spinach salad. Hijiki is a wild variety of seaweed that grows on Japan's rocky coastlines. Although largely unknown outside of Japan, hijiki has been an integral ingredient of the Japanese diet for many centuries, and is very high in vitamins and minerals.

Steps to make Potato and wakame salad with Japanese twist:

1. Julienne potato and boil for 2 minites or so. Add wakame at the last 30 seconds. Drain well.
2. Mix oil, vinegar, soysauce and mustard in a bowl.
3. Separate small leaves from the 4 large leaves. (I don't know the technical word for it. Small leaves make one large leave…)
4. This is what I mean a large leave.
5. Mix dressing, potato, wakame and ships leaves.

Hijiki is a wild variety of seaweed that grows on Japan's rocky coastlines. Although largely unknown outside of Japan, hijiki has been an integral ingredient of the Japanese diet for many centuries, and is very high in vitamins and minerals. Toss to coat evenly with salt and set aside. Utagawa Kuniyoshi - Wakame Seaweed Salad. Taking cues from the ingredients depicted in each work, recipes are composed into edible adaptions of classic still lifes and contemporary art.

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