Nori tsukudani potato salad

The standard "Tsukudani seaweed" is placed on rice. But after using about half of it, have you been quietly waiting for your turn in the back of the refrigerator? Introducing the recipe of "Tsukudani potato salad of seaweed" that can utilize the surplus tsukudani of seaweed.

◆ Material

3 potatoes (medium size) 4 tablespoons mayonnaise
3 tablespoons of seaweed tsukudani
Edamame 80g (2.82oz)
1 can of tuna (70g (2.47oz))

◆ How to make

1. Wash the potatoes well, peel and cut into bite-sized pieces. Put it in a heat-resistant container and heat it in a microwave oven (600W) for about 5 minutes. It's OK if it becomes soft enough to be crushed. The heating time needs to be adjusted depending on the microwave oven used.

2. Roughly crush the potatoes with a spoon or fork.


3. Mix the edamame from the boiled pods with the potatoes.


4. When the potatoes and edamame are warm, add the well-drained tuna, mayonnaise, and tsukudani seaweed. Mix the whole well and you're done.

◆ What is the taste?

The potatoes, which are roughly crushed and leave a fluffy feeling, are often entwined with mayonnaise and have a mellow and creamy taste. The addition of the "sea combination" of tuna and seaweed adds depth to the taste. Especially, the seaweed tsukudani is full of umami and goes well with mayonnaise. The texture of edamame and the refreshing sweetness are good accents.


A Japanese-style arrangement that you should try when you get tired of the usual potato salad. Not only for side dishes, but also for beer and sake snacks.