Japanese potato salad with teriyaki chicken
Ingredients: soy sauce, sake, mirin, brown sugar, salt · 600 min cook time · 450kcal · ~₩17,800
Ingredients
50ml soy sauce, 50ml sake, 50ml mirin, 30g brown sugar, 5g salt, 2g smoked paprika, 500g chicken thighs, 10ml sesame oil, 700g Yukon Gold potatoes, 1개 carrot, 2개 mini cucumbers, 50g onion, 100g mayonnaise
Instructions
1. Combine soy sauce, sake, mirin, brown sugar, salt, and smoked paprika in a bowl to create the marinade.
2. Add chicken thighs to the marinade, toss until coated, and push them down into the brine. Cover and refrigerate overnight for a ham-like effect.
3. The next day, place a pan over medium-high heat with a little sesame oil. Transfer the chicken thighs smooth side down.
4. Cook for about three or four minutes until liquid comes out and starts to evaporate and caramelize. Flip the chicken.
5. Pour in the marinade. Bring to a boil, then reduce heat to medium and cook for 5-6 minutes, or until liquids are reduced by half and chicken is cooked through.
6. Remove chicken from heat, transfer to a clean container, and pour the teriyaki sauce over the top. Let cool, then refrigerate until needed.
7. Peel and rinse Yukon Gold potatoes. Cut them in half through the narrow side, then lengthwise twice into three pieces, then slice across into uniform 1/2 to 3/4 inch cubes.
8. Transfer potatoes to a saucepan, cover with cold water, and add a little salt. Bring to a boil.
9. While water comes to a boil, slice the carrot. Cut the smaller bottom half into rounds. For the larger section, carefully cut in half lengthwise, then slice across into 1/8 to 1/4 inch pieces.
10. Once the water boils, add the sliced carrots to the potatoes. Cook for about 7-8 minutes, or until potatoes are tender but not falling apart.
11. Drain the potatoes and carrots well, then transfer to a mixing bowl. Let them cool until just barely warm (at least 20 minutes).
12. Slice mini cucumbers (or larger ones halved) into 1/8 inch thick uniform slices using a mandolin. Sprinkle with salt and toss. Let sit for about 15 minutes, mixing and massaging every 5 minutes.
13. Dice onion and toss with a little salt.
14. After 15 minutes, rinse the salted onions and add them to the potato mixture. Squeeze out as much water as possible from the salted cucumbers and add them to the potatoes as well.
15. Cube the chilled teriyaki chicken. Add about half of the cubed chicken to the salad, reserving the rest for topping.
16. Dress the salad simply with mayonnaise. Finish with a splash of sake (implied from 'splash of se' at end of transcript).
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