Posted on 10/03/2015 2:27:03 PM PDT by PROCON
The best.
Hah, we'll just have to agree to disagree.
Challenge accepted to the 400th post!
Met a gal from Japan while in college here in ATL.
She taught me a LOT about Japanese food. One of my favorite Japanese recipes is Japanese potato salad..
Japanese Potato Salad (Setsuko’s mom’s recipe):
Cube and boil potatoes in salted water. (desired QTY - see HINT below)
- When potatoes are done drain only and allow them to cool to room temp.
(I don’t rinse with cold water upon draining as you
want the cubes dry before mixing all ingredients - the residual heat dries them well)
THINLY slice one large cucumber and sprinkle with salt (Sea, Kosher or even table salt - The European cukes are great for this dish).
-Let the salted cukes “brine” for about 15-30 minutes to remove as much water as possible. Afterwards, rinse w/cold water and squeeze them (lightly to medium) in paper towels or dish cloth to remove remaining surface water.
THINLY slice one small to medium onion (white or yellow).
(Inexpensive (under $10) mandolins are great for slicing the cukes and onions. Try to slice as thinly as possible)
Mash the cooled potato cubes with a fork (just like you’re going to make mashed potatoes) and then add the sliced cukes and sliced onion. Add the Kewpie mayo as you fold in the cukes and onion into the mashed potatoes.
Chill in frig if desired.
HINT - I like 2 parts potatoes to 1 part cukes AND onion.
That CRUNCH of the cukes and the very, very unique taste of Kewpie mayo (or the Ottogi brand) really make this dish (which is GREAT with fried chicken).
Bon appetit.
Thanks, will give it a try. I can’t believe how much less Burman’s costs and it’s just as good as any other.
“How does one eat a roast beef sandwich without mayo...?”
Horseradish sauce.
I always make my OWN mayo learned from my Danish mom. Using Extra Light Tasting Olive Oil and stirred by hand. There was not store brand mayo in the stores when I grew up.
Gravy: All my family, children, grandchildren, cousins, nieces and nephews brags about my gravy (Sovs) made from scratch and mostly using Coconut Oil, which BTW I also fry in. To sicken it, I don’t use flour, (probably filled with GMOs.) I use potato starch or instant potato.
I’m only 10-lbs heavier than at 16.
AND earlier they told to eat Margarine and less of Eggs!!!
It’s an essential Southernism (for most, anyway, LOL).
Don't get carried away!
Let's just say I would not be an obstacle to your life style choices as long as those choices harm neither the person nor property of another.
Here is a great and simple recipe for mayo.
Ingredients
1 egg yolk*
1/2 teaspoon fine salt
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1 cup oil, safflower or corn
In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you’ve got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.
check out the food network recipe.
Thank you!
Canadians put mayo on french fries. Enough said.
“Canadians put mayo on french fries. Enough said.”
So do the Dutch and the Germans. Delicious.
Plus I had a high school girlfriend that did that combo.
Thank you for the recipe.
My daughter is a chef and we will give this a try.
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