Japanese-Style Potato Salad

A flavorful Japanese-style potato salad that can be made entirely in the microwave. In addition to the savory umami of salted kelp (shiokombu) and bonito flakes, the crispness of onions marinated in vinegar and the refreshing aroma of shiso leaves provide an exquisite accent. Chef's tips: (1) 💡 Marinating the onions directly in vinegar instead of soaking them in water prevents them from becoming watery and preserves their nutritional value. (2) 💡 Adding the vinegar-marinated onions to the potatoes while they are hot allows the residual heat to lightly cook the onions, mellowing their sharpness. (3) ⚠️ Make sure to add the mayonnaise only after the potatoes have cooled to room temperature. Adding it while hot will cause the oil to separate, resulting in a greasy texture.

• Time: 15 min
• Servings: 2

Source: ChefChef

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