russet potatoespeeled and cut into 4 equal pieces2
kosher salt (for boiling potatoes)2 tsp
large egg1
carrotabout 2 inches, peeled and thinly sliced~2est.
Japanese cucumberpeeled with some skin left for stripes, thinly sliced1
kosher salt (for cucumber)½ tsp
ham slicescut into 1-inch thin strips2-3 slices
frozen corn¼ cups
rice vinegar1 tbsp
freshly ground black pepperto taste
Japanese Kewpie mayonnaise
start with 4 tbsp, add 2 more tsp to taste
4-6 tbsp
salt (to season)to taste
Steps
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1
Peel the potatoes and cut into 4 equal pieces. Place in a pot, cover with cold water by about 1 inch, add kosher salt, bring to a boil, then simmer for about 15 minutes until a skewer easily pierces them.
2
Place the egg in a pot of cold water, bring to a boil, then lower the heat and cook for 11–12 minutes until hard-boiled.
3
Peel the carrot, cut in half lengthwise, then thinly slice crosswise (a mandolin slicer works well).
4
Peel the cucumber leaving some skin on for a striped pattern, slice thinly, sprinkle with salt, massage, and let sit for 5 minutes.
5
Cut the ham into 1-inch thin strips and set aside.
6
Squeeze out excess moisture from the cucumber and set aside.
7
Once the egg is cooked, chill it in ice water, peel, slice, and chop into small pieces.
8
Cook the carrot slices and frozen corn in boiling water for about 5 minutes until just tender (or microwave instead), then drain and let cool.
9
Once the potatoes are done, drain completely and return to the stove over medium heat, shaking the pot to evaporate remaining moisture and prevent sticking.
10
Lightly mash the potatoes, leaving some small chunks for texture, then transfer to a large bowl.
11
While the potatoes are still hot, mix in the rice vinegar and freshly ground black pepper, then set aside to cool.
12
Once the potatoes have cooled, add all the other ingredients (carrot, corn, cucumber, ham, egg) and mix together.
13
Add the Japanese Kewpie mayonnaise and mix well. Taste and adjust with more mayonnaise and a little salt as needed.
14
You can serve immediately, but for best flavor, refrigerate for 30–60 minutes before serving.
PrimedTableBETA
