Japanese Potato Salad With Mentaiko
A Japanese potato salad takes the humble spud to a whole new level. Creamy, tangy, and delightfully textured, it’s a beloved staple in bento boxes and casual gatherings alike. Each bite offers a harmonious blend of rich and refreshing flavors.
What sets this salad apart is its vibrant mix of ingredients: crisp cucumbers, sweet carrots, and the unmistakable umami of Kewpie mayonnaise. The addition of mentaiko, the briny roe of Alaskan pollock, infuses the dish with a savory depth that complements the soft potatoes beautifully.
Perfect for a side dish or a centerpiece, this recipe combines simplicity with sophistication. Whether you’re a fan of Japanese cuisine or just looking to elevate your potato salad game, this dish is sure to impress.
Japanese Potato Salad with Mentaiko: Ingredients That Bring This Dish to Life
- Russet Potatoes: The creamy foundation, providing a tender base for the bold, savory flavors.
- Mentaiko (Salt-Cured Pollock Roe): A briny, umami-rich touch that elevates the salad’s complexity.
- Kewpie Mayonnaise: The tangy, umami-packed binding that makes every bite luscious and satisfying.
- Japanese Cucumber: Crisp and refreshing, adding a contrasting crunch to the softness of the potatoes.
- Hard-Boiled Eggs: Velvety richness that enhances the creamy texture and rounds out the flavors.
- Carrot: Sweet and subtly earthy, lending both color and balance to the mix.
- Rice Vinegar: A tangy splash that brightens and ties the ingredients together harmoniously.
These standout components harmonize to create a Japanese potato salad that’s as visually vibrant as it is delicious.
Recipe Tips
- Perfect Potato Texture: For the ideal creamy-yet-chunky consistency, boil the potatoes just until they’re tender. Overcooking can make them too soft to hold shape, while undercooking leaves unpleasantly firm bits. Sprinkling vinegar and sugar while still warm locks in flavor.
- Enhancing the Mentaiko Flavor: Ensure the mentaiko is fresh for the best briny complexity. If it’s your first time using this ingredient, gently fold it in at the end to avoid over-mixing, preserving its unique texture and flavor impact.
- Balancing the Vegetables: To prevent excess moisture, salt cucumbers before adding them to the salad, allowing them to release water. For added crunch, briefly blanch the carrots, keeping their natural sweetness intact without becoming overly soft.
What to Serve with Japanese Potato Salad with Mentaiko
- Grilled Teriyaki Chicken: The sweet and savory glaze of teriyaki chicken complements the creamy, umami-rich potato salad beautifully, creating a balanced and flavorful meal.
- Steamed White Rice: A simple bowl of steamed rice provides a neutral base, allowing the bold flavors of the salad to shine without overwhelming your palate.
- Miso Soup: Serve this salad with a warm bowl of miso soup for a comforting, complete Japanese-inspired meal. The soup’s light, salty broth pairs perfectly with the creamy salad.
FAQ
1. Can I use a substitute for mentaiko?
Yes, tarako (cod roe) is a great substitute. For a non-seafood option, smoked salmon or finely chopped anchovies can add a similar umami kick.
2. What if I can’t find Kewpie mayonnaise?
Regular mayonnaise works, but adding a splash of rice vinegar and a pinch of sugar can mimic Kewpie’s signature tangy and slightly sweet flavor.
3. How long does the potato salad keep?
Store it in an airtight container in the refrigerator for up to three days. Note that the texture may change slightly as the vegetables release moisture.
4. Can this salad be made ahead of time?
Absolutely! Prepare it a day in advance to allow the flavors to meld together. Just stir before serving and adjust the seasoning if needed.
Japanese Potato Salad With Mentaiko
Ingredients
- Salt
- 1 pound russet potatoes peeled and cut into large chunks
- 2 eggs
- 1 tablespoon rice vinegar with additional for adjusting flavor
- 2 teaspoons sugar
- 1 small Japanese or Persian cucumber or half an English cucumber, deseeded, quartered lengthwise, and thinly sliced
- 1 small carrot thinly sliced into quarter-length strips
- ½ cup corn kernels either thawed frozen or freshly boiled (optional)
- ¼ cup chopped radish approximately two radishes; optional
- 2 scallions finely sliced
- 5 tablespoons Kewpie mayonnaise with extra for flavor adjustment
- 1 sac mentaiko or tarako approximately 2 ounces
- 1 teaspoon grated lemon zest
- 1 teaspoon fresh lemon juice with additional for seasoning
- Freshly ground black pepper
Instructions
- Cook the Potatoes and Eggs
- Place the potato chunks in a medium-sized pot and submerge them with at least an inch of cold water. Add several generous pinches of salt. Set the pot over high heat and bring to a boil. Carefully lower the eggs into the boiling water. Reduce the heat to a gentle simmer, cover the pot, and cook until the potatoes are tender, about 10 to 12 minutes. Drain the potatoes in a colander, spreading them on a rimmed baking sheet. Immediately sprinkle the potatoes with rice vinegar and sugar. Let them cool completely for at least 15 minutes. Transfer the eggs to an ice bath and peel once fully cooled.
- Prepare the Vegetables
- Toss the sliced cucumber with a pinch of salt in a large bowl. Allow it to sit while the potatoes cool, which helps release excess moisture from the cucumber slices.
- Mash the Potatoes
- Once cooled, add the potatoes to the bowl with the salted cucumber. Lightly mash the potatoes using the back of a fork, leaving some small chunks intact for texture.
- Combine Remaining Ingredients
- Incorporate the carrot slices, optional corn and radishes, scallions, Kewpie mayonnaise, mentaiko, lemon zest, and lemon juice into the potato mixture. Break the boiled eggs into pieces with clean hands or chop them finely with a knife, then add them to the bowl. Stir the ingredients together until thoroughly mixed. Adjust the seasoning with additional salt, sugar, vinegar, lemon juice, mayonnaise, or black pepper, as desired.
