Japanese-style Potato Salad

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 medium potatoes, halved lengthways,then sliced across into thick chunks,soak in cold water 2 minutes,drain
• 2 carrots, halved vertically then sliced into 1/2 moons
• 1 large onion, halve,then cut into wedges
• 4 teaspoons oil
• 1 vegetable stock cube
• 4 teaspoons rice vinegar
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 2 eggs, whisked
• 1/2 cucumber, halved vertically,sliced thinly,sprinkled with a little salt and left to stand for 10 minutes before

Recipe

• 1 heat the oil in a deep fry pan or saucepan.
• 2 stir fry the potatoes, carrots and onion 2 minutes.
• 3 dissolve the stock cube in 7fl oz boiling water and pour into the pan.
• 4 add the vinegar, sugar and salt.
• 5 cover and simmer 5 minutes.
• 6 uncover and cook over a moderate heat until all the liquid has evaporated.
• 7 shake the pan gently occasionally to prevent the vegetables sticking to the pan as the liquid dries up.
• 8 remove from the heat and allow to cool for 30 seconds then add the beaten egg, stirring quickly until the egg sets.
• 9 transfer to a dish, leave to cool, then chill.
• 10 add the drained cucumber to the potato mixture, check seasoning and serve.