Japanese-Style Potato Salad

Steps

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1. 1
   Peel the potatoes, remove any sprouts, cut them into bite-sized pieces, and soak in water for about 5 minutes.
   ▶ ≈1:41
2. 2
   Slice the onion thinly and place it in a bowl. Pour vinegar over it and mix well to coat all the pieces evenly, which helps remove the sharp onion flavor. Let it rest.
   ▶ ≈2:37
3. 3
   Drain the soaked potatoes well, cover with plastic wrap, and poke a few holes in it. Microwave at 600W for 5 minutes until the potatoes are tender.
   ▶ ≈3:15
4. 4
   Rinse the shiso leaves and pat dry with paper towels. Remove the stems, roll up the leaves, and slice them into thin shreds. Open the tuna can and drain off the oil.
   ▶ ≈3:41
5. 5
   Carefully remove the plastic wrap from the hot potatoes and test with a bamboo pick to ensure they are soft all the way through. While hot, lightly mash the potatoes to your desired consistency. Add salt and sugar for seasoning.
   ▶ ≈4:33
6. 6
   While the potatoes are still hot, add the vinegar-marinated onion and mix thoroughly. The residual heat will soften the onion and reduce its sharpness further. Once slightly cooled, spread the mixture on a plate to cool completely.
   ▶ ≈5:25
7. 7
   Once the potato mixture has cooled completely, add the tuna, bonito flakes, and salted kelp. Mix thoroughly to distribute all ingredients evenly.
   ▶ ≈6:05
8. 8
   Finally, add the mentsuyu and mayonnaise, and fold everything together gently until well combined. Transfer to a serving dish and garnish with the sliced shiso leaves before serving.
   ▶ ≈6:33