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Potato Salad With Green Shiso Leaves and Salted Kelp - Recipe Video

A simple and easy to understand recipe video shows how to make Potato Salad With Green Shiso Leaves and Salted Kelp.
This is a Japanese-style potato salad that uses salted kelp and green shiso leaves. The taste of salted kelp blends in with the potato salad, giving it a rich flavor. It goes well with the savory aroma of green shiso leaves. It is also recommended as a small appetizer as a snack with alcohol. Please give it a try.
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Cook time

30 minutes

Ingredients
2 servings

  • Potato
    340 g
  • Salted kelp
    10 g
  • Green shiso leaves
    5 sheets
  • (A)Vinegar
    2 tsp
  • (A)Sugar
    1/2 tsp
  • (A)Salt
    1/2 tsp
  • (B)Japanese Mayonnaise
    3 tbsp
  • (B)Milk
    1 tbsp
  • Roasted white sesame seeds
    as needed
  • Green shiso leaves
    1 sheets

How to make

  1. 1. Shred green shiso leaves, including for garnish.
  2. 2. Remove sprouts, peel the skin of potatoes, and cut them into bite-size pieces.
  3. 3. Place Step 2 in a heat-resistant container, cover with plastic wrap, and microwave for 5 minutes at 600 W to soften.
  4. 4. Crush Step 3 while it is still hot, then mix ingredients (A).
  5. 5. Add Step 1 without the garnish, ingredient (B), and salted kelp and mix together.
  6. 6. Serve in a bowl, top with green shiso leaves, sprinkle with white roasted sesame seeds, and it's ready.

Tips for cooking

Adjust the amount of salt to your liking. Heating conditions may vary depending on the type of microwave, the type of heat-resistant container, and the condition of the ingredients. Please check the condition and adjust the heating time as necessary.

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