• Miwa

<VEGAN JAPANESE POTATO SALAD>

Updated: Mar 5







I have already posted a recipe on how to make Japanese potato salad which wasn't plant based.


However, I see that many of you are vegan or vegetarian.


With the wish of anyone being able to enjoy popular Japanese dishes, I'm introducing a vegan Japanese potato salad recipe.


I'm using my homemade vegan Japanese mayo which is comprised of tofu & miso.


As you can imagine, this vegan potato salad has less oil and more protein than regular Japanese potato salad.


Enjoy!




 


<VEGAN JAPANESE POTATO SALAD/ ビーガンポテトサラダ>

<Yield> 4 servings

<Prep time> 9 minutes

<Cook time> 0 minutes

<Ingredients>

2 Potatoes (about 12oz= 350g)

1 Asian cucumber (about 3.5oz = 100g)

1 carrot (about 5.3oz=150g)

4 oz (120g) canned corn

1 teaspoon salt

black pepper

Dressing

2½ tablespoons vegan mayo

1 tablespoon rice vinegar

1 teaspoon Soy sauce

pinch salt

freshly cracked black pepper

<Optional toppings>

celery

roasted garlic

fried onion (my favorite!)

<Directions>


1. Wash and scrub the potatoes. Remove potato eyes (you can also remove the skin). Pop them into the microwave at 600w for 7 minutes.



2. Peel the carrot and shred it thinly. Shred the cucumber about the same size as the carrot. Sprinkle with 1 teaspoon of salt and massage it in. Let them sit for 10 minutes, then squeeze out the excess moisture.


3. Mash the potatoes and drizzle with the rice vinegar while the potatoes are steaming hot. The toss it. Add in the carrots and cucumbers (from step 2) and the drained canned corn then toss again. When it has cooled down add in the vegan tofu mayo and soy sauce. Toss everything together until creamy. Adjust the taste with salt if needed. Transfer to plates and sprinkle with freshly cracked black pepper.


<Miwa’s tips>

・ Make sure to mix in the rice vinegar while the potatoes are still steaming hot, otherwise the potatoes won't absorb the vinegar and the potato salad gets very tart and soggy.


・Use a potato which is suitable for a salad. In Japan, danshaku potato is my recommendation. Depending on how large your potato is, the microwaving time may differ. Please adjust the time by checking the doneness with a fork or bamboo skewer. If it goes in smoothly, then it should be ready.


・If you don’t have a microwave, boil the potatoes for 10-15 minutes. Make sure to check the doneness by poking with fork or bamboo skewer. If it goes in smoothly, then it should be ready.


・My homemade vegan mayo is made from tofu. The moisture from the tofu tends to seep out as time passes so make sure to mix it beforehand. This is especially true if you are planning to make it ahead of time.


<Recommended side dish>

MISO STIR FRY EGGPLANT

JAPANESE CORN RICE


<Storage time>

Store in an airtight container in the fridge for up to 2 days.


<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!


 

<Did you try this recipe??>

Let me know by tagging me on Instagram

I love to see your creations!

<Looking for more salad recipes?>




2020/09/16 MIWA



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