Karaage and Japanese Potato Salad - Crispy+Creamy=Ultimate Combo

Recipe

*Potato salad*

1 egg
cucumber
carrot
300g potato
1/4 tsp salt
1 tsp rice vinegar
1 tsp Dijon mustard
1 tbsp mayo
ground black pepper

1. Boil the egg. Bring a pot of water to boil, carefully lay the egg in, and boil for 9 minutes. Transfer the egg to a bowl of cold water and let it cool. Peel the egg.
2. Slice the cucumber and carrot, place them in a bowl, sprinkle with 1/4 tsp salt, mix well and set aside for 15 min. After 15 minutes, squeeze the moisture out of the cucumber and carrot with your hands, and discard the water.
3. Cut the potatoes into 1-inch chunks, then boil them until fully cooked. The potatoes should be soft all the way through. Drain them. Sprinkle the salt on the potatoes, mix and mash them slightly (you don’t need to mash them finely since this is potato salad not mashed potato).
4. In a mixing bowl, add the rice vinegar, Dijon mustard, mayo and egg, and mix them while squashing the egg to break it. Then add the cucumber, carrot and partly mashed potatoes, and mix well. Season it with black pepper to your taste.



*Karaage*

450-500g boneless chicken thigh/drumstick
2 tbsp sake
2 tbsp Shiro Dashi or soy sauce
1 tbsp grated ginger
60g potato starch
oil for frying

1. Cut the chicken into 2-inch chunks, and marinate them with sake, soy sauce/Shiro Dashi, and grated ginger for at least 20 minutes.
2. Heat 2 cm deep oil in a pan to 170-180C. Place the potato starch on a shallow plate. Coat the chicken with a thin layer of starch on each side, shake off excessive starch and fry in the oil until golden on each side.