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Potato salad with onions and bacon | Easy recipe at home related to culinary researcher / Transcript of recipe by Yukari's Kitchen

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Ingredients

  • potatoes : 2 (300g)
  • 玉ねぎ : 1/2個
  • ベーコン : 50g
  • (A)砂糖 : 小さじ1と1/2
  • (A)酢 : 小さじ2
  • (B)醤油 : 小さじ1/2
  • (B)鶏ガラスープの素 : 小さじ1/2
  • (C)マヨネーズ : 大さじ3
  • (C)塩 : 適量
  • (C)黒胡椒 : 適量
  • 酢(玉ねぎ用) : 小さじ1

Time required

30minutes

Procedure

  1. 1) prepare the onions 01:22

    Cut the onion in half and cut off the stem.
    Cut into 5mm-thick pieces so as to cut off the fibers.
    put in a bowl.
    Add water (not listed) and vinegar (for onions), mix and let stand for 10 minutes.
    drain the water.

  2. 2) prepare the bacon 02:24

    Cut the bacon into 7mm-1cm wide pieces.
    Stack and cut in half.
    Cut in half again.

  3. 3) fry bacon 02:44

    Put 2 in the frying pan.
    Fry over medium heat.
    Flip over when browned.
    transfer to a vessel.

  4. 4) じゃがいもの下準備をする 03:46

    じゃがいもの皮を剥き、芽を取り除く。
    ひと口大の大きさに切る。
    ボウルに移して水(分量外)を入れる。
    5分置いてアクを抜く。
    水を切り、1ヶ所空気の出入り口を作るようにラップを被せる。
    電子レンジで600W4分〜5分加熱する。
    竹串でさして火の通りを確認する。
    フォークで粗めに潰す。
    (A)を入れて混ぜる。

  5. 5) 混ぜる 05:58

    4に1を入れて混ぜる。
    3を入れて混ぜる。
    粗熱をとる。

  6. 6) 調味料を合わせる 06:50

    Mix (B) and heat in a microwave oven at 600W for 10 seconds.
    Mix and take off the heat.

  7. 7) 仕上げる 07:26

    Add (C) and 6 to 5 and mix to complete.

Point

・You can use any kind of potato you like.
・I used thick cut bacon, but you can use sliced bacon instead.
・You can cut the onion into thin slices.
・You can remove the spiciness from onions by soaking them in vinegar.
・Do not move the bacon too much during step 3.
・In step 4, add 1 minute to the heating time if the potatoes are hard.
・During step 4, you can put a mitten on the hand holding the bowl to prevent burns.
・During step 5, if the onions are not drained, wipe off the water with kitchen paper.
・Add the mayonnaise after the potatoes have cooled.
・Adjust the amount of mayonnaise to your liking.
・At step 7, if the taste is not enough, adjust with salt, etc.

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