Japanese · Lunch
Japanese Potato Salad Sandwich
A cold sandwich built on soft white bread with Japanese-style mashed potato salad, dressed with Kewpie mayonnaise, rice vinegar and a little sugar, folded through cucumber, carrot, boiled egg and ham. Creamy, tangy and lightly sweet, finished with white pepper and eaten as a light lunch.
$4
20 minsPrep
15 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
612Calories
18.4gProtein
34.6gFat
54.8gCarbs
10.2gSugar
5.9gFiber
1380mgSodium
293mgChol
9.1gSat Fat
980mgPotassium
95mgCalcium
2.8mgIron
0.9mcgVitamin B12
22mgVitamin C
high-fiber
rich-umami
vegetarian
Instructions
1
Prep
Peel and dice potato into 1.5cm chunks, boil carrot until tender, hard-boil egg, then thinly slice and salt cucumber.
2
Fold
Mash warm potato roughly with a fork, fold in mayonnaise, rice vinegar, sugar, white pepper and salt until combined.
3
Build
Squeeze salted cucumber dry, fold cucumber, carrot, egg and ham into potato salad, then chill 15 minutes until firm.
4
Plate
Butter bread slices, spread salad on one slice, top with the second, press gently, trim crusts if desired, cut in half.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g potato
- 22 eggs
- 11 cucumber
- 60g60g carrot
- 56g56g ham
- 60g60g Japanese mayonnaise (Kewpie-style)
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sugar
- 1/4 tsp1/4 tsp white pepper
- 1/2 tsp1/2 tsp salt
- 120g120g white bread (two slices)
- 10g10g butter, softened
