Potato Salad with Vegetable Umami Dashi

Potato Salad made with Kuze Fuku & Sons Vegetable Umami Dashi.


Serves 2
  • ★Vegetable Umami Dashi (contents of 1 packet) 600g Potatoes

  • 1 Cucumber

  • 1/2 Carrot

  • 2 slices Ham

  • 1 Tsp. Salt

  • 1-1.5 Tbsp. Sushi Vinegar

  • 4 Tbsp. Mayonnaise

  • Black Pepper to taste


Wash and peel potatoes and cut into 1 cm thick slices. Boil until tender, then drain off the water. Transfer the sliced potatoes to a bowl and mash them with vinegar and the contents of 1 Vegetable Umami Dashi packet while still warm. Mash thoroughly until there are no lumps.

Cut ham into 1 cm cubes. Cut cucumber into 3 mm thick slices. Cut the carrot into thin slices. Mix with 1/2 teaspoon salt and let stand for at least 5 minutes. Thinly slice the onion, mix with 1/2 teaspoon salt, and let stand for at least 5 minutes. Note: Make sure to keep the onion separate from the cucumber and carrot for now.

When the potatoes have cooled down, mix in the mayonnaise. (Combining the mayonnaise first makes the mixture smoother and more pleasant to the tongue.) Combine ingredients. Squeeze out the water and add carrot and cucumber slices. Add onion mixture after running the mixture under running water and squeezing out the water. Add ham and mix well. Serve in a bowl and garnish with black pepper.