Japan Sake and Shochu Makers Association | JSS
A delicious twist on the classic potato salad!
This potato salad is made with soft potatoes and flavor-filled corned beef. Adding in sake when boiling the potatoes prevents them from falling apart. The yogurt and grated parmesan cheese elevate the flavor, making it the perfect snack!
| 2 potatoes |
| 1/4 of broccoli |
| 1 can of corned beef (80g) |
| Water as needed |
| ┗ 1 tablespoon of Japanese sake |
| ┗ 1 teaspoon of salt |
| (A) 1 tablespoon of plain yogurt |
| ┗ 1 tablespoon of mayonnaise |
| ┗ 2 tablespoons of grated parmesan cheese |
| ┗ A pinch of pepper |
Step 1:
Remove the sprouts, peel the potatoes’ skin, and cut them into bite-sized pieces. Next, cut the broccoli into clusters smaller than the potatoes.
Step 2:
Boil water, sake, salt, and potatoes in a pot. After 3 minutes, add the broccoli and boil it together. Afterward, drain off the water and place it back in the pot.
Step 3:
Add the corned beef to Step 2 while breaking up the corned beef with a fork. Finally, add (A) and mix to blend the flavors well.
