Prep 15 mins
Cook 10 mins
From The Poetical Pursuit of Food, by Sonoko Kondo, 1986. "Japanese in flavor but still American enough to serve with steaks or Southern-fried chicken." Adding the chicken makes it a light meal, but I usually omit the meat and serve it as a side dish, so I listed it as vegetarian. It's lighter on the mayonnaise than most traditional potato salads.
- 1 lb potato, any type (I use waxy varieties)
- 1 small carrot
- 2 ounces string beans
- 1 boneless chicken breast (optional)
- 1 tablespoon sake
- 1 tablespoon cornstarch
- salt, pepper
- 2 tablespoons roasted sesame seeds
- 4 tablespoons mayonnaise
- 2 teaspoons rice vinegar 2 teaspoons soy sauce
- 1 teaspoon sugar
- Peel potatoes and carrot and cut into strips, about 1/2 inch by 2 1/2 inches by 1/4 inch.
- Remove ends of string beans and cut them into pieces 2 1/2 inches long.
- UIn a medium-size pot, boil water over high heat. Boil string beans 2 minutes, then add carrot and potato strips. Boil for 4 more minutes and remove from heat. Drain and chill.
- Slice chicken thinly into pieces the same size as the vegetables. Sprinkle with sake and cornstarch and toss to coat. Bring water to a boil in a medium-size pot. Drop the chicken into the hot water and cook for 2 minutes. Remove from water and season with salt and pepper. Chill.
- To make dressing, pound roasted sesame seeds with a Japanese mortar and pestle for 3 minutes to make a paste (or use the store-bought variety). Add mayonnaise, vinegar, soy sauce, and sugar.
- To serve, toss the chilled chicken and vegetable with dressing. Serve in a medium-size bowl.