Japanese-American Potato Salad
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 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
-
Dressing
- 2 tablespoons roasted sesame seeds
- 4 tablespoons mayonnaise
- 2 teaspoons rice vinegar 2 teaspoons soy sauce
- 1 teaspoon sugar
directions
- 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.
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RECIPE SUBMITTED BY
zeldaz51
United States
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