Udon / Soba Broth
Kayanoya Vegetable Stock Powder makes everyone’s favorite potato salad taste the best of the best. Potato salad is good for lunch, dinner, as a lunch box item and for snacking. Choose all-purpose potatoes such as Yukon Gold or high starch potatoes such as Russet and Idaho. Potato salad tastes delicious a day or two after it is made, so make another batch at the same time and store it in the refrigerator.
8 oz potatoes
4 ounces onion
2 ounces cucumber
1 packet Kayanoya Vegetable Stock Powder (dashi removed from packet)
1 ounce carrot
2 slices of ham, sliced thin
2 tablespoons mayonnaise
Bring plenty of water in a pot to a boil and cook the potatoes for 30 minutes or until tender. Remove the potatoes from the water and drain. Peel the potatoes while they are hot. Transfer the potatoes into a bowl and briefly mash them with a fork. While the potatoes are hot, add and toss the botatoes with the vegetable stock powder.
Cut the onion into half lengthwise and then into thin slices. Cut the cucumber into thin slices. Sprinkle a little salt over the onion and cucumber and toss them well. Squeeze the vegetables to remove excess. Transfer the onion and cucumber to the bowl of potatoes.
Cut the carrot into quaerter moon disks. Bring water in a small pot to a boil. Add the carrot and cook 30 seconds. Drain the carrots. Add the carrots to the bowl with the potatoes. When the vegetables are cooled off add the ham and mayannaise to the bowl with potatoes, and toss the mixture thoroughly. Serve at room temperature.