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.
1
Peel the potatoes, boil them whole until cooked in salted water. Cut in half to release excess steam.
- 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.
- 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).
- Marinated cucumbers: 100 g
- Salt: to taste
4
Boil the carrot until soft, then slice it into thin half-rings. Cut the onion into thin strips.
- 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.
- 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.
- Mayonnaise: 230 g
- Garlic: 5 g
- Mizkan sauce (Japanese seasoned vinegar): 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).
- 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.
- Potato: 500 g
- Chicken egg: 3 pieces
- Smoked bacon: 40 g
- Carrot: 50 g
- Onion: 40 g
- Mayonnaise: 230 g