Saturday, January 23, 2010

kim chee potato salad

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
Mix well
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.

9 comments:

KirkK said...

Mmmm more kimchi love! I'm waiting for the peanut butter kimchi sandwich! ;o)

Rowena... said...

This is so simple that I am smacking my head for not having thought of it. Definitely will make this when I get the chance.

K and S said...

ooh, I may have to wait a bit to try that combo Kirk ;)

hope you like it Rowena :)

Take care you two.
Kat

biologie said...

Wow! Going to have to try this out. I hope my local oriental market has Japanese cucumber, I've never looked for it!

I love kim chee!

K and S said...

I hope they do Biologie, the Japanese cucumber is skinny with teeny seeds, I guess you could try with an English cucumber, just use a little less?? Whichever way you try, I hope it works out for you.

Take care.
Kat

jalna said...

Looks good and sounds so simple to make!

K and S said...

Hope you give it a try Jalna :)

Take care.
Kat

Debinhawaii said...

Looks like a great way to perk up potato salad!

K and S said...

especially if you like spicy Debinhawaii :)

Take care.
Kat