\n
\n $\"Japanese$ <\/a><\/p>\n

\nFirst of all: no, this is not an ice cream! But this potato salad is served in Japan with an ice cream scoop! Who knows why!
\nHere is a very simple potato salad to make. It can be found everywhere in Japan (see the culinary trip Tokyo by clicking HERE<\/a>). Often served with an ice cream scoop for an even more “kawai” look! However, when you take a closer look, this recipe is also found in other countries. But what makes the small difference is the sauce used. You can either buy it in a Japanese grocery store, or make it yourself with a little rice vinegar. Get your chopsticks!<\/div>\n

-6 potatoes<\/span><\/b>
\n-1 carrot<\/span><\/b>
\n-350g of Japanese mayonnaise “kwepie” or home made<\/span><\/b>
\n
\n<\/span><\/b>
\nJapanese mayonnaise:<\/span><\/b>
\n-1 egg yolk<\/span><\/b>
\n-1\/2 teaspoon sugar<\/span><\/b>
\n-2 tablespoons of rice vinegar<\/span><\/b>
\n-350g of oil<\/span><\/b><\/p>\n

\nSteam the potatoes. It all depends on their size, so just stick a fork in them to see if they are cooked.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Japanese$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nThe carrot can be left raw or steamed for about ten minutes. It will not be cooked, but just tender. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Japanese$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nHere is the Japanese mayonnaise which is very famous there: the “kwepie” mayo. I bought it because this recipe is almost always made with this specific mayonnaise in Japan. You can find it in the supermarkets Japanese, as in the rue Sainte Anne in Paris, or on the internet. When I tasted it, I didn’t quite understand why it was so successful. Maybe it’s because it contains rice vinegar. I don’t know, but I think it is easily replaceable by any industrial mayonnaise…! I give a very honest and objective opinion. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Japanese$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nOne can very well carry out an almost similar mayonnaise by putting of vinegar of rice, the yellow and sugar in a measuring glass.<\/i><\/div>\n
<\/p>\n
\n $\"Japanese$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nThen adding the oil and blending with an immersion blender. It is not the same method as our good old French mayonnaise, but at least it can stick as close as possible to the Japanese “kwepie”.<\/i><\/div>\n
<\/p>\n
\n $\"Japanese$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
When the potatoes are cooked, let them cool. Peel and cut into large pieces. <\/i>
\n
\n<\/i><\/p>\n
\n $\"Japanese$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nCoarsely crush with a fork with the mayonnaise. It’s even better when there are pieces left.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Japanese$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nCut the carrot into thin slices, then into small pieces. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Japanese$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nMix everything together and chill for at least 3 hours before serving. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Japanese$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nIn Japan, this salad is served with…an ice cream scoop! We make balls of it that we eat with green salad… And why not with skewers of dumplings of yakitori chicken<\/a>? <\/i><\/div>\n
<\/p>\n
\n $\"Japanese$ <\/a><\/div>\n
\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
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