Salad
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Japanese-Style Potato Salad ay dinurog na patatas na may ham, pipino, karot, at itlog, hinaluan ng Japanese mayo at konting wasabi.
Hugasan at talupan ang karot at pipino, hiwain nang manipis. Tadtarin ang ham. Talupan ang patatas, hugasan, at hiwain nang malalaki. Ilagay sa microwave-safe na lalagyan, takpan, at i-microwave sa high heat ng 5 minuto. Hanguin at palamigin.
Wash and peel the carrot and cucumber, then slice both into thin pieces. Dice the ham. Peel the potatoes, wash, and cut into chunks. Place in a microwave-safe container, cover, and microwave on high for 5 minutes. Remove and let cool.
Ilagay ang lutong patatas sa isang resealable bag at irolyo gamit ang rolling pin hanggang maging makinis.
Place the cooked potato chunks in a sealable bag and roll with a rolling pin until smooth.
Pakuluan ang tubig sa kaldero. Ilublob ang hiniwang karot hanggang mahinog, hanguin at patulain.
Bring a pot of water to the boil. Blanch the carrot slices until just cooked, then drain.
Ilagay ang itlog sa malamig na tubig, pakuluan, at lutuin nang husto. Hanguin, balatan, at tadtarin nang pino.
Place the eggs in cold water, bring to the boil, and cook through. Remove, peel, and finely chop.
Ilagay ang lahat ng nakahandang sangkap sa isang mangkok. Idagdag ang Japanese mayo, wasabi, at asin.
Place all the prepared ingredients in a bowl. Add the Japanese mayo, wasabi, and salt.
Haluin nang mabuti, takpan, at i-refrigerate ng 2 oras bago ihain — mas masarap kapag tumagos ang lasa.
Mix well, cover, and refrigerate for 2 hours before serving — the flavour develops nicely.
