There are dishes that immediately evoke positive associations and bring back pleasant memories of celebrating together as a family. In Poland, these are undoubtedly vegetable salad and . In Japan it plays a similar role poteto saradacommonly called it cuts. This is a dish that surprisingly combines ingredients known from the two mentioned Polish classics – soft potatoes, vegetables and creamy sauce. It comes out a bit lighter, but has a more expressive taste and can surprise even those who are convinced that they know everything about salads.
Potesara is one of the most popular salads in Japanese cuisine. It is present in homes (where it is often packed into bento boxes, i.e. lunch boxes), izakaya bars (typical pubs with alcohol and snacks) and grocery stores. Although its name sounds foreign, the concept itself is surprisingly close to European culinary habits.
The basis of poteto sarada are boiled and mashed potatoes. However, they do not have to be a perfectly smooth purée – small pieces are often left in them, which give the salad a more interesting consistency. Raw or lightly blanched vegetables are added to the potatoese.g. carrot, cucumber, onion or corn. An important element is their crunchiness – the vegetables should contrast with the creamy base. Usually there is also an apple, a hard-boiled egg, and ham or thinly sliced tonkatsu pork. However, you don’t have to add all these ingredients – everyone uses what they like best or what is available in a given season.
Japanese mayonnaise plays a key role (mainly Kewpie). It differs from the classic products used in Poland. It is more delicate, denser and more velvety, slightly sweet, with a distinct umami note. Produced mainly from egg yolks and seasoned with rice vinegargives the salad a characteristic flavor that is difficult to confuse with anything else. This is what makes potesara both gentle and expressive.
Compared to potesara, it is lighter. The flavors are more subtle, but not boring – there is sweetness and delicate spiciness. Visually, the salad is more pastel, brighter, served in simple bowls or as a side dish on a plate. In Japan, it can be both a side dish and an independent, light meal. Potesara is served alongside meat and fish dishes, fried cutlets, and even as an appetizer for alcohol..
Poteto sarada is not difficult to prepare and does not require long standing in the kitchen. The ingredients are also easily available, so you can easily prepare it at home. This is a salad that allows you a lot of freedom and adapting to your own culinary taste. It’s worth remembering that Japanese the salad is different from the Polish vegetable salad – it is more delicate and creamy. Below you will find recipe for potesarawhich you will make using Polish mayonnaise.
Potesara – recipe
Ingredients:
- 2 large potatoes,
- 2 carrots,
- 45 g of canned corn (approx. 1/4 cup of 250 ml),
- egg size L,
- large ground cucumber,
- 2 slices of ham (e.g. Black Forest ham),
- 5 tablespoons of mayonnaise,
- a spoonful of rice vinegar
- salt and pepper.
How to do it:
1. Peel the potatoes, wash them and cut them into larger pieces (e.g. into fragments about 4 cm wide). Place in a pot of cold, salted water (it should cover the vegetables). Cook over high heat and with the cover slightly open. When it comes to a boil, remove the lid and reduce the heat. Then cook over low heat until the potatoes are soft, about 15 minutes.
2. Drain the potatoes. Put the pot back on the stove and keep it on the heat for a while to evaporate the remaining water (remember to shake the pot so that the bottom doesn’t burn). Remove the pot from the heat, mash the potatoes (small pieces may remain) and place them in a large bowl. While they are still warm, mix them with a tablespoon of rice vinegar and pepper to taste. Set aside to cool.
3. In the meantime, peel the carrots and drain the corn in a strainer. Cut the carrots in half lengthwise and then into thinner half-slices. Place in a pot of boiling salted water and cook for 5 minutes. Strain and set aside to cool.
4. In a separate pot, hard-boil the egg (put it in cold water, bring to a boil, then reduce the heat and cook for approx. 10-12 minutes). Cover with cold water and then peel off the shell. Cut into small cubes.
5. Peel the cucumber and cut it into thin slices (you can use a mandolin). Place them in a bowl and sprinkle them lightly with salt to release the water. After this time, thoroughly drain the liquid from under the cucumbers.
6. Cut the Black Forest ham slices into 2.5 cm thick strips and set aside.
7. Pour the prepared vegetables, egg and ham into the bowl with the cooled potatoes and mix everything. Add 4 tablespoons of mayonnaise and mix until the ingredients are combined (if you find that the potesara is not creamy enough, add the remaining 2 tablespoons of mayonnaise).
8. Potato salad tastes best slightly chilled, so store it in the refrigerator for 30-60 minutes before serving.
You can also try to recreate the taste of Japanese mayonnaise to make the poteto sarada taste as close to the original as possible. If you prepare it, do not add rice vinegar to the potatoes. How to make Japanese mayonnaise at home?
Japanese mayonnaise – recipe
Ingredients:
- 2 egg yolks,
- 2 teaspoons of Dijon mustard,
- 1.5 cups of vegetable oil,
- a teaspoon of salt,
- 2 teaspoons of sugar,
- 1/2 teaspoon of dashi powder,
- 2 tablespoons of rice vinegar,
- 4 teaspoons of lemon juice.
How to do it:
1. The yolks must be at room temperature. When ready, transfer to the blender bowl (or to a clean jar if you plan to use a hand blender). Add mustard and mix for 20 seconds.
2. With the blender turned on at low power, slowly pour in about half a cup of oil in a thin and even stream. The mixture will begin to thicken and come together.
3. Add salt, sugar and dashi powder. Mix everything again.
4. Slowly and in a thin stream, add another half cup of oil, mix for a while until combined.
5. Pour in the rice vinegar and squeezed lemon juice, then carefully pour in the last half cup of oil and mix for another 10 seconds (not too long). Be careful, if you add the oil too quickly, an emulsion will not form.
6. Taste the mayonnaise and, if necessary, season with salt, sugar or lemon juice to taste.
Potesara shows that even well-known ingredients can be used to prepare a completely new dish. That’s interesting an alternative to classic saladswhich does not try to replace them, but rather to expand culinary horizons. Thanks to its simplicity of preparation and delicious taste, it has a chance to become a part of Polish cuisines, e.g addition to traditional pork chop.
Source: Terazgotuje.pl, justonecookbook.com
