Crispy texture! Japanese potato salad with cabbage bonito flakes
|Material ( For 2-3 people )|
|soy sauce||2 tsp|
|Salt and pepper||a little|
The crispy texture of cabbage is new! Introducing the "Cabbage Katsuobushi Japanese Potato Salad" recipe that is finished with Japanese-style seasoning. It has a green color and looks beautiful.
Japanese potato salad with cabbage bonito flakes
Ingredients (for 2-3 people)2 potatoes, 1 cabbage, dried bonito 3g (0.11oz)
2 tablespoons mayonnaise
2 teaspoons of soy sauce
A little salt and pepper
How to makeFinely chop the cabbage and place in a heat-resistant container. Cover with plastic wrap and heat in a 600W microwave for 1 minute.
Wrap each potato in plastic wrap and heat in a microwave oven at 500W for 2 minutes each. Peel and crush it roughly with the back of a fork. You can boil or steam in a pot.
Add mayonnaise and salt and pepper to the potatoes and mix.
Add cabbage and dried bonito flakes, and add soy sauce so that it blends well with the dried bonito flakes. Roughly mix the whole to complete.
What is its taste?Potato salad where you can enjoy the crispy potatoes and cabbage, and the two textures at the same time. Cabbage is an irregular ingredient for potato salad, but it's surprisingly good!
The soy sauce-sucked dried bonito adds an accent with its rich umami and flavor. Finish with a Japanese taste. The recipe is light and colorful because it contains cabbage, and is perfect for spring!