Potato salad with ramen eggs

  • Side
  • easy
  • 4
  • 45 minutes, plus at least 2 hours to marinate the eggs

PT45M

PT2H

First published in 2021
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Most potato salads wouldn’t make particularly good drinking food. But most potato salads aren’t Japanese potato salad. Japanese potato salad is the best in the world and I will fight anyone who says otherwise. The potatoes are partially mashed with a generous amount of mayo, so it has a gorgeously airy, creamy texture – like a cold potato cloud – and it’s studded with crunchy-salty bits like sliced carrots and cucumber as well as ham, so every mouthful is delightfully different. Often, Japanese potato salad also contains eggs and occasionally these are the always-a-good-idea ajitsuke tamago, more commonly known in English as ramen eggs. They add a savoury depth and richness for some seriously superlative potato salad.

Ingredients

Metric

Imperial

Ramen eggs

Potato salad

  • 250g of potatoes, use a fluffy, floury variety like Maris Piper or King Edward
  • 5cm of cucumber
  • 1/2 small carrot
  • 2 cornichons
  • 30g of ham, (Tim uses a smoky ham)
  • 60g of Kewpie mayonnaise
  • 1/4 tsp MSG (monosodium glutamate) powder, or dashi powder
  • 1/4 tsp mustard, (any kind)
  • 1 pinch of garlic powder, (optional)
  • 1 handful of chives, finely sliced
  • salt, to taste
  • freshly ground black pepper, to taste
1

Begin with the ramen eggs. Prepare a large saucepan full of water and bring it to a rolling boil, then lower in the eggs. If you are using fridge-temperature, medium eggs, cook them for 7 minutes exactly. If yours are large, cook them for 7 minutes and 20 seconds; if they’re small, cook them for 6 minutes. If you keep your eggs at room temperature, cook them for about 20 seconds less. When the timer’s up, remove the eggs with a slotted spoon, then chill them quickly in cold (ideally iced) water

2

Peel them and soak them in the soy sauce, mirin, dashi and vinegar for as long as you can – they’ll marinate most evenly in a plastic bag, but any container will do, so long as the eggs are submerged. They’ll pick up the flavour after about 2 hours, but they’ll be way, way better if you leave them overnight

  • 100ml of soy sauce
  • 3 tbsp of mirin
  • 2 tbsp of dashi
  • 1 tbsp of vinegar
3

Wash the potatoes and cut them into big chunks, about 3cm, thick, similar to how you would prepare them for roasting, but with the skins on. Place in a saucepan and cover with water, then bring to the boil and cook until fork-tender, about 10–12 minutes. Drain well and leave to dry out and cool completely, then remove their skins

  • 250g of potatoes, use a fluffy, floury variety like Maris Piper or King Edward
4

Meanwhile, cut the cucumber and carrot in half lengthways, then slice them very thinly (no more than 2mm thick) into little half rounds. Sprinkle them with a generous amount of salt, massage it into the vegetables, then leave them for 30 minutes to tenderise

5

After 30 minutes, rinse them well under cold running water to remove the salt, and squeeze out any excess liquid

6

Dice the cornichons and cut the ham into thin strips

  • 2 cornichons
  • 30g of ham, (Tim uses a smoky ham)
7

Stir together the mayo, dashi powder or MSG, mustard, salt, pepper and garlic powder, if using. With a fork or sturdy whisk, mix the mayo mixture into the cooked and cooled potatoes somewhat violently – you want to break up the potatoes and half-mash them to give the salad a fluffy, creamy texture

  • 60g of Kewpie mayonnaise
  • 1/4 tsp MSG (monosodium glutamate) powder, or dashi powder
  • 1/4 tsp mustard, (any kind)
  • 1 pinch of garlic powder
8

Mix in the cucumbers, carrots, cornichons and ham, then taste and adjust the seasoning to your liking

9

Break or chop the ramen eggs up into coarse chunks and scatter them over the salad. Top with chopped chives and serve

  • 1 handful of chives, finely sliced
First published in 2021
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