Potato salad with bacon and bonito flakes

4 servings

30 minutes

Recipe by Chizuko Shirahama, concept chef of "Ku: ramen-izakaya-bar". Home recipe of Chizuko Shirahama's family, wife of restaurateur Denis Ivanov. This is how her mother prepares the salad in Nagano, and Chizuko herself is sure that it is originally a Russian salad, a paraphrase of Olivier. And although chef Vadim Malkov adapted the recipe somewhat, it still has echoes of the New Year's salad and Asian motifs.

Energy value per serving

• Calories: 596.2
• Proteins: 13.4g
• Fats: 48.5g
• Carbohydrates: 27.7g

Ingredients

• Potato: 500 g
• Smoked bacon: 40 g
• Pickles: 100 g
• Onion: 40 g
• Carrot: 50 g
• Chicken egg: 3 pc
• Mayonnaise: 230 g
• Garlic: 5 g
• Mitsukan sauce: 20 ml
• Lemon juice: 5 ml
• Soy sauce: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Peel the potatoes, boil them whole until cooked in salted water. Cut in half to release excess steam.

   Required ingredients:

   • Potato: 500 g
   • Salt:  to taste

2. Cut the bacon into small strips and lightly fry on low heat - the bacon should be covered with a crispy crust but remain soft inside.

   Required ingredients:

   • Smoked bacon: 40 g

3. Slice the cucumbers into thin rings, salt them, and then squeeze well (you can place them between two paper towels and gently roll a rolling pin over them).

   Required ingredients:

   • Pickles: 100 g
   • Salt:  to taste

4. Boil the carrot until soft, then slice it into thin half-rings. Cut the onion into thin strips.

   Required ingredients:

   • Carrot: 50 g
   • Onion: 40 g

5. Place the potatoes and boiled eggs in a bowl and mash them with a masher. Then pass through your fingers while mixing and mashing the large pieces. The result should be a porridge-like consistency.

   Required ingredients:

   • Potato: 500 g
   • Chicken egg: 3 pieces

6. Prepare aioli sauce. In a blender, mix 70 grams of mayonnaise with garlic, mitsukan, soy sauce, and lemon juice, adding freshly ground pepper to taste.

   Required ingredients:

   • Mayonnaise: 230 g
   • Garlic: 5 g
   • Mitsukan sauce: 20 ml
   • Soy sauce:  to taste
   • Lemon juice: 5 ml
   • Ground black pepper:  to taste

7. Prepare the dressing. Place 150 grams of mayonnaise in a bowl, add 1 tablespoon of aioli sauce, and mix (the remaining aioli can be used in other salads, such as with shrimp).

   Required ingredients:

   • Mayonnaise: 230 g
   • Mayonnaise: 230 g

8. In the serving dish, mix mashed potatoes with egg, bacon, carrot, and onion. Dress with mayonnaise and aioli. Top with tuna shavings.

   Required ingredients:

   • Potato: 500 g
   • Chicken egg: 3 pieces
   • Smoked bacon: 40 g
   • Carrot: 50 g
   • Onion: 40 g
   • Mayonnaise: 230 g