Jagaimo no mentaiko ae（じゃが芋の明太子和え）
This is a recipe for Japanese-style potato salad using mentaiko mayonnaise sauce.
Very easy to make.The saltiness of the mentaiko(tarako), the richness of the mayonnaise, and the sweetness of the mentsuyu all combine to create a delicious salad.
⋈*Mentsuyu is a versatile seasoning for simmered dishes, udon noodles, and rice bowls. It’s very convenient to have it. If you don’t have mentsuyu, use a mixture of 3g of soy sauce, 3g of mirin, and 1g of dashi stock granules.
Potatoes use a variety called “Danshaku potato”. Not watery and fluffy, Danshaku potatoes are suitable for potato salads and croquettes. Check out this article for more information on the types of potatoes. 👉 High-quality butter-roasted potatoes
⋈*Mentaiko（ pollock roe）is the ovaries of walleye pickled in salt. It is also called “Tarako”. It is salty. You can use as an ingredient in rice balls and put it in a salad.I have written more about mentaiko in this article, so please check it out. 👉 French bread with mentaiko sauce
NUTRITION FACTS: Mentaiko mayonnaise potato salad
100kcal Protein 4.5g Fat 4.4g Carb 15.0g Salt Equivalent 0.7g
INGREDIENTS : Mentaiko mayonnaise potato salad (5SERVINGS)
- potatoes 400g
- spinach 100g
- pollock roe（明太子mentaiko） 50g
- mayonnaise 25g
- mentsuyu 7g
- pepper moderate amount
How to make Mentaiko mayonnaise potato salad
- Cut potatoes into bite size pieces. Soak in water for a few minutes after cutting.
- Boil potatoes. When potatoes are boiled in hot water, the surface tends to fall apart, so let’s boil them in water.
- When the toothpick can easily go through it, scoop it up with a ladle and put it in a bowl.
- Boil the spinach for 2 minutes in the same pot that the potatoes were removed from.
- Soak spinach in cold water and squeeze well.
- Cut the spinach into 4cm lengths.
- Toss the loosened pollock roe with mayonnaise, mentsuyu, pepper, potatoes, and spinach.
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