Post by @jupywrld

Japanese Potato Salad at homeeeee!! Ingredients 3 medium potatoes 4 eggs An additional egg, for topping Pork belly, about 4-6 oz, chopped 2 cucumbers Sauce 6 tbsp Kewpie mayo 1-11/2 tsp Dijon mustard 1 tbsp milk Black pepper, to taste Instructions 1. Cook the potatoes. Peel and cut the potatoes into chunks, then boil until completely fork-tender. Drain well and lightly mash them while they're still warm. You can leave some small chunks for texture. 2. Cook the eggs. Boil 4 eggs to your preferred doneness, peel, and add them to the potatoes. Roughly break them up and mix them in. 3. Prep the cucumber. Thinly slice the cucumber and season with salt and sugar. Let it sit for about 10-15 minutes so it releases water, then squeeze out as much excess liquid as possible. 4. Cook the pork belly. Chop the pork belly into small pieces and cook over medium heat until deeply browned and crispy. Let some of the fat render out, then remove from the pan. 5. Make the dressing. Mix together the Kewpie mayo, Dijon mustard, milk, and black pepper. Start with 1 tablespoon of milk and add more if you want the dressing slightly looser. 6. Combine. Add the cucumber, crispy pork belly, and dressing to the potato and egg mixture. Fold everything together until creamy and evenly coated. 7. Finish. Add the extra egg on top at the end and roughly break it apart or slice it for presentation. Add a little more black pepper if you want. #Foodie #cooking #easymeals #potatosalad