Izakaya-Style Potato Salad

Steps

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1. 1
   Prepare soft-boiled eggs by adding water about 1 cm deep to a pot. Bring to a boil, then cover and reduce heat to low. Cook for 4 minutes, gently rolling the eggs occasionally to center the yolk. Turn off heat and let sit covered for 3 minutes for soft-boiled or 5 minutes for fully cooked. Cool in ice water.
   ▶ ≈0:26
2. 2
   Prepare ingredients for the salad. Remove the watery center of the cucumber. Slice onion against the grain to remove odor, then soak briefly. Dice carrot into small pieces since it takes longer to cook. Cut potato into larger chunks since it cooks quickly. Mince garlic and dice bacon.
   ▶ ≈1:07
3. 3
   Heat bacon over medium heat until the fat renders. Add garlic and continue cooking until fragrant. Pour in chicken stock and add potato and carrot. Bring to a boil, then reduce to low heat. Stir occasionally to ensure even cooking and flavor absorption.
   ▶ ≈2:40
4. 4
   Check potato tenderness with a skewer. Once cooked, remove potatoes. Continue heating the broth over medium-high heat to reduce and concentrate the liquid.
   ▶ ≈3:21
5. 5
   Peel the cooled boiled eggs. Combine all prepared ingredients (egg, potato, carrot, garlic, bacon, onion, cucumber, and concentrated broth) in a container. Add mayonnaise, salt, and black pepper. Mix gently to combine.
   ▶ ≈3:51
6. 6
   Serve without pre-crushing the ingredients. Allow diners to mix and crush the salad to their preferred consistency at the table. This preserves the crisp texture of vegetables like onion and cucumber.
   ▶ ≈4:03