Today, I should be somewhere between Cambodia and Thailand in a natural park where I will hopefully see elephants and other animals as well as beautiful waterfalls and vegetation.
And today I present you Nami from Just One Cookbook. I love Nami’s blog. All her recipes look and sound incredibly tasty! She presents mainly typical Japanese dishes and breaks them down perfectly, so that you have the impression it is easy to achieve her level of perfection, but I am sure it takes her talent to make such good dishes look so good.
For today Nami chose to prepare Japanese Potato salad, which is coincidentally one of my favorite Japanese dishes. I had no idea what made Japanese potato salad that creamy and now I know!
Japanese Potato Salad
Hello everyone! I was so honored when Paola asked me to guest blog on An Italian Cooking in the Midwest!
I’ve mentioned in this post on my blog how much the Japanese love Italian food. I’m no exception. I truly adore Italian food and I can eat it every single day! I was very happy that I found Paola’s blog so that I can learn authentic Italian recipes! There is nothing better than learning real Italian food from a native Italian right?! While visiting each other’s blog, I learned that Paola likes Japanese food. So today I’m excited to share one of my favorite home cooked recipes: Japanese Potato Salad.
What is Japanese Potato Salad? The main difference between Japanese and American potato salad is that Japanese potato salad always use mash potatoes. The rest of ingredients include ham, cucumber, carrot, egg, and sometimes corn or thinly sliced onion. It requires Japanese mayonnaise which is made with egg yolks instead of whole eggs, and apple cider (or rice) vinegar instead of distilled vinegar. Over all it is creamier in both color and texture and the potato salad is very mild and creamy.
I hope you will also enjoy Japanese version of Potato Salad. Paola, thank you so much for having me over at your blog!