Japanese Olivier
6 servings
60 minutes
Japanese Olivier is a unique interpretation of the classic Russian salad, combining traditional ingredients with Japanese notes. Instead of the usual mayonnaise, a Japanese sauce with wasabi and miso paste is used, giving the dish a piquant flavor and depth. The light sweetness of powdered sugar and the aroma of lemon zest make this salad particularly exquisite. Crispy bacon adds textural variety, while fresh vegetables maintain their usual freshness and juiciness. This dish is a wonderful example of culinary fusion between two cultures, where the simplicity of Russian cuisine meets the sophistication of Japanese cuisine. Such Olivier is perfect for both festive tables and cozy home dinners, surprising guests with its unconventional taste and originality in presentation.
1
Prepare Japanese mayonnaise. Mince garlic with a pinch of salt. Transfer to a bowl where the mayonnaise will be whipped.
- Garlic: 1 clove
- Salt: to taste
2
Add the yolks, wasabi, sugar, and a tablespoon of vinegar. Start whisking while gradually adding oil (if using a mixer, add in a thin stream; if by hand, drop by drop).
- Egg yolk: 4 pieces
- Wasabi: 1 teaspoon
- Icing sugar: to taste
- Rice vinegar: 2 tablespoons
- Sunflower oil: 500 ml
3
Add half of the oil, then pour in the remaining tablespoon of vinegar. Add the remaining oil boldly while continuously whisking the sauce.
- Rice vinegar: 2 tablespoons
4
When the sauce reaches the desired consistency, stir in the miso paste, white pepper, and finely grated zest to taste.
- Miso paste: 50 g
- Ground white pepper: to taste
- Lemon zest: to taste
5
Peel the potatoes, cut them randomly, and boil in salted water until cooked.
- Potato: 4 pieces
- Salt: to taste
6
Drain in a colander and shake well to remove all the water. Transfer to a bowl and mash – but leave some chunks.
7
Cut the cucumber lengthwise into quarters and slice very thinly. Place in a colander, salt it, and let the liquid drain.
- Cucumbers: 150 g
- Salt: to taste
8
Slice the onion into thin half-rings.
- White onion: 50 g
9
Boil the peas in boiling water for 2-3 minutes and then transfer to ice water.
- Frozen green peas: 3 tablespoons
10
Cut the carrot into cubes and blanch it in boiling water to make it softer while keeping it crunchy.
- Carrot: 1 piece
11
Fry the bacon in a dry pan until crispy and break it into pieces.
- Bacon: 100 g
12
Combine all ingredients in a salad bowl, dress with mayonnaise, and let sit in the refrigerator for 2 hours. When serving, sprinkle with green onions.
- Spring onion: 10 g
