https://www.copymethat.com/r/kf1QXPTkY/japanese-potato-salad-with-mentaiko/
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2024-05-01 03:45:05
Japanese Potato Salad with Mentaiko
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Ingredients
- 1 pound russet potatoes (about 2 whole large potatoes), peeled and cut into large chunks
- Salt
- 2 eggs
- 1 tablespoon rice vinegar, plus more to taste
- 2 teaspoons sugar
- 1 small Japanese or Persian cucumber, or ½ an English cucumber (about 4 ounces), quartered lengthwise, seeds removed and discarded, and thinly sliced
- 1 small carrot (2 to 3 ounces), quartered lengthwise and thinly sliced
- ½ cup thawed frozen corn kernels or briefly boiled fresh corn kernels (optional)
- ¼ cup chopped radish (about 2 radishes; optional)
- 2 scallions, thinly sliced
- 5 tablespoons Kewpie mayonnaise (see Tip), plus more to taste
- 1 whole sac mentaiko or tarako (about 2 ounces)
- 1 teaspoon grated lemon zest
- 1 teaspoon fresh lemon juice, plus more to taste
- Freshly ground black pepper
Steps
Directions at cooking.nytimes.com
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