Japanese-American Potato Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From The Poetical Pursuit of Food, by Sonoko Kondo, 1986. Japanese in flavor but still American enough to serve with steaks or Southern-fried chicken. Adding the chicken makes it a light meal, but I usually omit the meat and serve it as a side dish, so I listed it as vegetarian. It's lighter on the mayonnaise than most traditional potato salads. Ingredients:
1 lb potato, any type (i use waxy varieties) |
1 small carrot |
2 ounces string beans |
1 boneless chicken breast (optional) |
1 tablespoon sake |
1 tablespoon cornstarch |
salt, pepper |
2 tablespoons roasted sesame seeds |
4 tablespoons mayonnaise |
2 teaspoons rice vinegar 2 teaspoons soy sauce |
1 teaspoon sugar |
Directions:
1. Peel potatoes and carrot and cut into strips, about 1/2 inch by 2 1/2 inches by 1/4 inch.
2. Remove ends of string beans and cut them into pieces 2 1/2 inches long.
3. UIn a medium-size pot, boil water over high heat. Boil string beans 2 minutes, then add carrot and potato strips. Boil for 4 more minutes and remove from heat. Drain and chill.
4. Slice chicken thinly into pieces the same size as the vegetables. Sprinkle with sake and cornstarch and toss to coat. Bring water to a boil in a medium-size pot. Drop the chicken into the hot water and cook for 2 minutes. Remove from water and season with salt and pepper. Chill.
5. To make dressing, pound roasted sesame seeds with a Japanese mortar and pestle for 3 minutes to make a paste (or use the store-bought variety). Add mayonnaise, vinegar, soy sauce, and sugar.
6. To serve, toss the chilled chicken and vegetable with dressing. Serve in a medium-size bowl.
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