Japanese Potatoes Egg Mayo
* 6 eggs
* 2 (about 370 gm) potatoes, peeled and diced
* salt and pepper to taste
* diced onions
* 4-5 Tbsp Japanese mayonnaise (Kewpie Mayonnaise)
Place the eggs and diced potatoes in a steamer and steam for 20 mins. When is ready, remove the eggs and immediately soak in cold water until cool to touch. Peel the shells and dice the cooked eggs. Set aside. Continue to cook the potato until they are softened. Test with a sharp knife. If it’s easy to poke in, it’s done. Drain up and mash into creamy texture. Or you might like to retain some potato textures. Season with salt and pepper.
3. Mix in onions,parsley and mayonnaise. Combine well. Gently mix in the eggs. Serve warm or cold. Enjoy.
You can use any vegetables you like. Either fresh or frozen will work. To get the best results, try to get Japanese mayonnaise (Kewpie Mayonnaise), available at any hypermarket. If you can’t find it, you can replace with any other brand that comes in handy.
**Blanch the vegetables for about 3 minutes if you are using it. Drain well before mixing it with the potatoes.