Still addicted to kim chee...this dish is a re-creation of something Satoshi and I had at the River Cafe in Umeda.
Kim chee potato salad.
The version we had was a bit spicier but this recipe is rather close.
3 small potatoes (about 4 inches long and 1 inch in diameter each), peeled and cooked
1 egg, hard boiled
1/2 Japanese cucumber, sliced into short matchsticks
50 grams kim chee, chopped chunky
1/2 teaspoon sesame oil
2 tablespoons mayonnaise (preferably Best Foods, but I think they used Kewpie (a Japanese mayo))
After you cook the potatoes, mash but leave chunky
Peel egg and let egg & potato cool
Using a knife, cut up egg into small pieces
Add cucumber, kim chee, oil and mayo
Serve on lettuce. (I served it on sanchu (Korean lettuce))
NOTES: This dish was served with crispy won ton chips on it, but I omitted it. It comes together quickly. I'm definitely making this again.