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.
Mmmm more kimchi love! I'm waiting for the peanut butter kimchi sandwich! ;o)
ReplyDeleteThis is so simple that I am smacking my head for not having thought of it. Definitely will make this when I get the chance.
ReplyDeleteooh, I may have to wait a bit to try that combo Kirk ;)
ReplyDeletehope you like it Rowena :)
Take care you two.
Kat
Wow! Going to have to try this out. I hope my local oriental market has Japanese cucumber, I've never looked for it!
ReplyDeleteI love kim chee!
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.
ReplyDeleteTake care.
Kat
Looks good and sounds so simple to make!
ReplyDeleteHope you give it a try Jalna :)
ReplyDeleteTake care.
Kat
Looks like a great way to perk up potato salad!
ReplyDeleteespecially if you like spicy Debinhawaii :)
ReplyDeleteTake care.
Kat