Ingredients for 4 Servings

Potatoes (じゃがいも / Jagaimo) 2 (medium size)
Slab bacon (ベーコンブロック / Behkon burokku) 80 g
New onion (新玉ねぎ / Shin-tamanegi) 1/4
Takuan (たくあん / Takuan) 40 g
Parsley (パセリ / Pahseri) Pinch (minced)
Mayonnaise (マヨネーズ / Mahyonēhzu) 2 tbsp
Strained yogurt (水切りヨーグルト / Mizukiri yōguruto) 2 tbsp
(Strained yogurt is yogurt from which whey has been allowed to drain off, reducing the weight by half. This is also known as Greek yogurt.)
Whole-grain mustard (粒マスタード / Tsubu masutahdo) 1 tsp

How to Make
1. Skin the potatoes, cut them into evenly sized large pieces, and rinse them in water. Put the potatoes into a medium-size pot, add just enough water to cover them, and place the pot on medium heat. Once the pot comes to a boil, wait 10 minutes, then turn off the heat. Discard the water. Use the same pot to parch the potatoes. Once the water is all evaporated, use a wooden spatula to mash the potatoes.
2. Cut the bacon into 5-mm thicknesses and then cut these into squares about 1 cm on a side. Lightly brown the bacon in a frying pan, then set it aside. Slice the onion thinly along the grain. Rinse the onion slices in water and drain. Cut the takuan into cubes about 5 mm on a side.
3. Add the potatoes, bacon, onions, and takuan to a mixing bowl. Add the mayonnaise, whole-grain mustard, and drained yogurt. Mix with a cutting motion.
4. Serve with a garnish of minced parsley.

Recipe Developed by Chef Machiko Tateno

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