Monthly Archives: June 2014

Recipe: Japanese Potato Salad (ポテトサラダ)

Everywhere around the world, potato salad is made differently. Japanese potato salad (ポテトサラダ – poteto sarada – pol teh tol sah dah dah [say it very quickly]) consists of partially mashed potato, carrot, cucumber, ham, onion, and hard-boiled egg. It is seasoned with mayonnaise, rice vinegar, salt, and pepper. I love the flavors, colors, and textures of the salad. Please try out this delicious side dish!

Adapted from Cooking with Dog, the best cooking channel on YouTube!

Supposed to serve 6… but it depends how much you will eat!

Put 2 eggs in a pot, cover with water. Bring to a boil, turn off the heat. Cover and set aside 10 minutes. Meanwhile, you can prepare potato and carrot.

400 grams potato, peeled and cut into bite-size chunks
100 grams carrot, peel if you want, and slice 4 mm thick. If you live in Japan, do quarter moons. If you live in USA, do quarter, half, or full moons depending on diameter of carrot.

Put potato and carrot into a pot of water that covers. Add some salt, bring to a boil, and cook until potato is soft. Drain very well in a mesh strainer and add to a bowl.

After 10 minutes of soaking eggs in boiling water, transfer to ice water and let cool.

1/4 tsp salt
1/4 tsp sugar
1 tsp Japanese rice vinegar
white pepper

Add seasonings to the potato and carrot and mix with a flexible spatula when still hot.

150 grams Japanese or Persian cucumber, slice with mandolin slicer, add to a bowl, sprinkle salt, set aside 10 minutes. Squeeze very well to remove excess water.

100 grams (1/2 onion) onion, sliced very very thinly, sprinkle salt, mix well. Put in a cheesecloth, rub with hands, rinse under water. Squeeze very well to remove water.

60 grams sliced ham, cut 5 mm thick strips. (I skipped ham this time.)

Peel the hard boiled eggs. Cut each in half. Add yolks to the potato bowl, mash them, and mix well. Dice the egg whites.

Add the onion, cucumber, ham, and egg whites to the potato bowl.

4 tbsp mayonnaise (measure with your eyes :))
more white pepper to taste

Add the seasonings. Mix well with a flexible spatula.

Time to serve! Place on a slice of bread and eat as an open-faced sandwich or a regular sandwich. You can also serve as a bento side dish, or as a side dish in a regular meal. Enjoy!



Recipe: Soy Milk(豆浆)

Soy milk(豆浆 – dou jiang – doh dzyahng) is a common breakfast food in China. This is very different from the soy milk found in western supermarkets, used as a replacement for cow milk. The flavor is very different, it is served hot, and even the color is different. (yellow-ish instead of white) It is also obviously processed less and is free of thickeners, chemicals, and artificial flavors.

This recipe is adapted from The Wisdom of the Chinese Kitchen by Grace Young. If you are interested in Cantonese cuisine and Cantonese healing soups, you will want to check it out!

Makes 1 quart – recipe can be doubled

1/2 cup dried soybeans

Wash soybeans well and soak in 1 cup water for a day.
Add 1 more cup of water. Simmer 1 hour until soft, or use a pressure cooker. (I did 15 minutes after it started whistling, but everyone’s is different. I use a Chinese pressure cooker by the way.) Remove the skins that float on top if you can.
Transfer to a blender with 1 cup cold water and the cooking liquid. Blend very well until smooth.
Bring 4 cups of water to a boil in a very large pot. Add the soybean paste. Rinse blender with 1 cup water and add to pot also.
Bring to a boil, make sure it does not overflow (a LOT of foam!!!), then simmer 15-20 minutes. Again, make sure it does not overflow!
Serve hot in bowls with a spoon. My mom does not like sugar in it, but if you prefer, add sugar to taste to your bowl.

My family enjoys it while not strained. It does have a grainy texture. (high in fiber!) If you do not like the texture, let the pot cool until you can handle it. Then strain through a cheesecloth and squeeze tightly. If you want to serve hot, then bring back to a boil.

In China, it is served during breakfast but is also good for brunch.

It was very delicious!

Recipe: Kotthu Tortilla

There is a south Indian street food called kothu parotta that is made of a type of south Indian flatbread called parotta, chopped up, and cooked with vegetables, spices, and scrambled eggs. I can compare this dish to Chinese fried rice. For this recipe, I replaced parotta with flour tortillas, which I buy from Costco in the refrigerated section uncooked. I find precooked tortillas to have strange flavor, so I prefer the uncooked ones. Tortillas make the dish easier to make in the USA and also much less expensive than using frozen parotta. The finished result was very delicious and I enjoyed it very much. The recipe is also both vegetarian and vegan, if the tortillas have no lard.

This recipe is adapted from this recipe by “Show Me the Curry” and this recipe by “Sailu’s Kitchen”.

Serves 1 (full meal, generous amount) or 2 (snack, or very small meal)

3 flour tortillas, cooked, tear into very small pieces and reserve
1 tbsp cooking oil
heaping 1/4 tsp black mustard seeds
1 sprig curry leaves (use only leaves), optional because hard to get in USA
1/2 red or yellow onion, finely chopped
green chilies to taste, minced, optional if you don’t want spicy
1 heaping tsp minced garlic
1 heaping tsp minced ginger
1 tomato, finely chopped
heaping 1/4 tsp chaat masala
heaping 1/4 tsp garam masala
heaping 1/4 tsp turmeric powder
heaping 1/4 tsp Indian red chili powder (use Kashmiri red chili powder for non-spicy)
salt to taste (I use 1/4 tsp)
Optional: 1/2 to 1 cup frozen mixed peas, carrots, corn, green beans, edamame (or something similar, I get at Costco)
1-2 eggs
juice of 1/2 lime
~1/4 cup finely chopped cilantro
finely chopped green onion (optional)

1. Heat a pan and add oil.
(The cooking will be done over medium-high heat.)
2. Add black mustard seeds; when they pop a little, add curry leaves.
3. After curry leaves pop a few seconds, add onion, ginger, garlic, and green chilies. Cook, stirring once in a while, until onion is translucent and lightly browned.
4. Add tomatoes. Cook, stirring once in a while, until they become soft and reduced into a paste.
5. Add turmeric, red chili powder, garam masala, and chaat masala. Stir well.
Optional: If using frozen vegetables, add and stir well for a minute.
6. Push the spice mixture to the side. Break the eggs in the middle. Stir to scrambled the eggs until cooked.
7. Add the tortillas that were torn into small pieces. Stir well to evenly distribute the spices and egg.
8. Add in most of the cilantro and green onion (if using) and the lime juice. Stir well.
9. Once evenly combined and heated through, put onto a plate and sprinkle with more cilantro.
10. Enjoy! Serve with some plain yogurt if you want.

It’s not very yellow because I forgot to add turmeric today… still good though!