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Evening cafeteria

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Ingredients

じゃがいも : 3個
茹で卵 : 2個
Mirin (for dipping the eggs) : 適量
Soy sauce (for dipping the eggs) : 適量
(For dipping the eggs) Sugar : 適量
玉ねぎ : 3/4個
人参 : 15g
胡瓜 : 1本
中華顆粒だし : 小さじ2
塩 : 小さじ1/2
(B) Mustard paste : 小さじ1/2
(B) Grain mustard : 小さじ2
(B) Mayonnaise : 大さじ4～5
(B) Egg dipping sauce : 少々
White pepper : 適量
大葉 : 1枚
青のり : 適量

Time required

5minutes

Procedure

1) Prepare the ingredients 00:00
Place the boiled eggs and (for the dipping sauce) in a plastic bag and leave at room temperature for 15 minutes.
Peel the potatoes and remove the sprouts.
Cut the potatoes into bite-sized pieces and place in water.
Place the potatoes on a heat-resistant plate and heat in the microwave.
Slice the onion.
Rinse the onions in water and dry them with paper towels.
Shred the carrots.
Slice the cucumber into rings.
Combine carrots and cucumbers in a bowl and set aside to dry.
2) 混ぜ合わせる 03:42
じゃがいもに中華顆粒だしをふりかける。
フライパンでじゃがいもをあぶり軽くつぶす。
じゃがいもをボウルに移す。
茹で卵を半分に切り白身は刻む。
じゃがいもに、茹で卵の白身、胡瓜、人参、玉ねぎ、塩を加え混ぜる。
ボウルに茹で卵の黄身を入れ潰し(B)を加え混ぜ材料に加え白胡椒をかけ混ぜる。
3) 盛り付ける 06:02
お皿に大葉を引き2を盛り付け青のりをかけて完成。

Point

・Wash the potatoes in different water until they are no longer slimy.
- It is best to cut the onion across the fibers.
- Add white pepper at the end as adding it too early will cause the flavor to disappear.
・Potato salad is delicious when wrapped in prosciutto.
- It's delicious to add chopped kinpira burdock to potato salad and mix it together.
・Add potato starch to potato salad, mix, and form into bite-sized balls. Sprinkle some more potato starch on top, place in a frying pan with salad oil, and fry until delicious.
・The time required does not include the time it takes to boil the eggs.