FollowRemember my post dated 10 May 2015 where I wrote about our Mother’s Day dinner at Kozaku-Ai Modern Teppanyaki Kitchen? I told my girls that I would try to dish out the fried chicken with Japanese potato salad dish for them soon. And I did! It sure was a big hit with the girls!
My creation — grilled chicken with Japanese potato salad…
vs.
the Japanese restaurant’s version…
Cass helped to make the potato salad…
Japanese potato salad using Just One Cookbook’s recipe, which I adapted a little. Composition – I used washed potatoes, carrot, sweet corn kernels, cucumber, 2 hardboiled eggs, Japanese mayonaise, spring onions, pepper and salt. You can even add onions but I was time-pressed to peel onions, so omitted it but replaced onions with spring onions.
Mine is way healthier than the Japanese restaurant’s as mine was grilled vs. deep fried.
I used boneless chicken thighs — marinated with soy sauce, coriander powder, garlic powder, pepper and palm sugar (gula melaka) syrup.
Chicken was grilled in oven setting of 180C for 10-15 minutes on each side.
This dish is definitely for keeps if you have young kids. It can be eaten without rice as the potato salad is pretty filling. You can cook a bigger portion to last you 2-3 meals. It did last us 3 meals and Sherilyn even brought some to school for recess the next day 🙂
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