Japanese Potato Salad

Steps

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1. 1
   Peel and cut potatoes into large chunks. Place in cold salted water with MSG and sugar, and simmer until completely tender.
   ▶ ≈0:41
2. 2
   Remove potatoes while still hot and spread on a tray. Season with salt, MSG, vinegar, and sugar while hot so the seasonings are absorbed as the potatoes cool.
   ▶ ≈9:07
3. 3
   Remove cucumber skin and seeds. Slice thinly and toss with salt and MSG to draw out excess moisture.
   ▶ ≈3:09
4. 4
   Slice onion thinly and soak in hot water (around 115–130°F) to mellow its raw pungent flavor.
   ▶ ≈4:52
5. 5
   Peel carrot, halve lengthwise, and slice thinly. Boil the egg for 6 minutes and the carrot for about 3 minutes in the same pot of water used for the potatoes.
   ▶ ≈7:11
6. 6
   Cool the boiled egg in cold water, peel, and gently squish with your fingers to the desired texture.
   ▶ ≈13:29
7. 7
   Mash the cooled potatoes using a pastry cutter or masher to a semi-chunky texture.
   ▶ ≈16:08
8. 8
   Press the drained cucumbers and onion firmly with a paper towel to remove as much moisture as possible.
   ▶ ≈11:21
9. 9
   Place mashed potatoes in a large bowl. Add mustard powder (reconstituted with a little water) and mayonnaise.
   ▶ ≈16:48
10. 10
    Gently fold in the cucumber, onion, carrot, ham, and egg. Avoid overmixing to preserve the chunky texture of the potatoes.
    ▶ ≈18:57
11. 11
    Taste the salad and adjust seasoning with salt, MSG, vinegar, or mayonnaise as needed. Remember that cold foods taste less seasoned, so season generously. Chill before serving for best flavor.
    ▶ ≈19:57