Traditional Japanese Potato Salad

Ingredients

• 1 Japanese cucumber, thinly sliced
• salt and ground black pepper to taste
• 4 small potatoes, sliced into 1/2-inch circles
• 3 eggs
• 1 cup imitation crabmeat, shredded
• ½ cup whole-kernel corn
• 3 tablespoons Japanese mayonnaise, or more to taste
• 1 ½ teaspoons rice vinegar

Directions

Slic the cucumber and tossing it with a pinch of salt in a bowl. Let it sit for about 5 minutes until it softens, then give it a good squeeze to get rid of any extra moisture. Set the cucumber aside. Rinse the potatoes to wash off some of the starch, then drain them. Put the potatoes in a pot and cover with fresh water, add the eggs right in, and sprinkle in half a teaspoon of salt. Bring everything to a boil over high heat, then lower the heat and simmer until the potatoes are tender, which should take around 10 to 15 minutes. Once done, transfer the eggs to a bowl of cold water to cool, drain the potatoes well, and return them to the pot. While the potatoes are still warm, season with salt and pepper and mash them, leaving a few chunks for some texture. Peel and chop the eggs, then add them to the potatoes along with the cucumber, imitation crab, and corn. Mix in mayonnaise, a splash of vinegar, and some more salt and pepper to taste. Pop the salad in the fridge for about half an hour before serving to let the flavors come together.