Sunflower Potato Salad With Corn - Recipe Video
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Cook time
20 minutes
Ingredients 2 servings
- Potato2
- Onion1/4
- Sausage2
- Corn50 g
- Vinegar1 tsp
- (A)Japanese Mayonnaise1 tbsp
- (A)Powdered cheese2 tsp
- (A)Salt and pepper mix1/4 tsp
- Green shiso leaves4 sheets
- Salad oil1 tsp
How to make
- Prepare. Wash vegetables well. Drain corn off the water.
- 1. Cut green shiso leaves in half.
- 2. Remove sprouts from potatoes, peel off the skin, and cut into 0.2-inch wide round slices. Place the potatoes in a heat-resistant bowl, cover with plastic wrap, and heat in a 600 W microwave oven for 4 minutes. Mash with a fork to cool.
- 3. Finely chop the onion, put it in a bowl, and mix in the vinegar.
- 4. Cut the sausage into 0.6-inch wide round slices with a grid on one side of the cross-section.
- 5. Add cooking oil to a pan heated over medium heat, add Step 4, and fry until the cuts open lightly, then remove to a plate and let it cool.
- 6. Add Step 3 and ingredient (A) to Step 2 and mix well. Place bite-size pieces on plastic wrap, place the cut side of Step 5 on top and center, then roll into balls.
- 7. Place a piece of corn on each side of the sausage from Step 6, then place it on top of Step 1 on a plate. It is ready.
Tips for cooking
When making a cut in the sausage, make the width even for a beautiful finish. We recommend soaking the onion in vinegar to make a potato salad with a strong flavor. If you are concerned about the bitterness of the onion, soak it in water before using it. Adjust the amount of salt to your liking. We are using cheese that can be consumed without heating it. Heating may be necessary for the type of cheese, so please be careful.