Japanese Potato Salad with Teriyaki Chicken
Creamy Japanese potato salad meets tender, glossy teriyaki chicken.Soft potatoes create a rich and comforting base.Fresh cucumber and carrot add color and crunch.Sweet-savory teriyaki sauce coats every piece of chicken.Sesame seeds and green onions provide a flavorful finishing touch.It is an easy, colorful meal for lunch or dinner.
Ingredients
For the Teriyaki Chicken
- 1½ lb (680 g) boneless, skinless chicken thighs or breasts
- ¼ cup soy sauce
- 1 tablespoon honey or brown sugar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water, optional
For the Japanese Potato Salad
- 2 lb (900 g) potatoes, peeled and cut into chunks
- ½ medium cucumber, thinly sliced
- ¼ small red onion, thinly sliced, optional
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 hard-boiled egg, chopped, optional
For Garnishing
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
- A small pinch of shichimi togarashi, optional
Instructions
- Place the potatoes in a large saucepan and cover them with cold water. Add a pinch of salt and bring to a boil. Cook for approximately 12–15 minutes, or until the potatoes are very tender when pierced with a fork.
- Place the sliced cucumber in a bowl and sprinkle lightly with salt. Let it sit for about 5–10 minutes, then gently squeeze out excess moisture.
- Prepare the carrot and onion. For a milder onion flavor, soak the sliced onion in cold water for several minutes and drain well.
- Mix mayonnaise, rice vinegar, sugar, salt, and black pepper in a small bowl. Add the dressing to the potato mixture and gently fold until combined.
- If using chopped boiled egg, fold it in carefully. Refrigerate the potato salad while preparing the chicken.
- Combine soy sauce, mirin, honey or brown sugar, rice vinegar, ginger, garlic, and sesame oil in a small bowl.
- Pat the chicken dry and cut it into bite-sized pieces.
- Heat cooking oil in a large skillet over medium-high heat. Add the chicken and cook for approximately 5–7 minutes, turning occasionally, until browned and cooked through.
- Pour the teriyaki sauce into the skillet. Reduce the heat slightly and simmer for 2–4 minutes, allowing the sauce to become glossy and coat the chicken.
- Spoon the chilled or slightly cool potato salad onto serving plates or bowls. Arrange the hot teriyaki chicken alongside or over the potatoes.
- Finish with toasted sesame seeds and sliced green onions. Add a small sprinkle of shichimi togarashi if desired.
Notes
- Japanese mayonnaise gives the potato salad a particularly rich and slightly tangy flavor.
- Chicken thighs stay especially juicy, while chicken breast provides a leaner option.
- Do not overcook the potatoes or the salad can become overly soft.
- Removing excess cucumber moisture helps prevent watery potato salad.
- The teriyaki sauce can be prepared a day ahead.
- Japanese potato salad tastes excellent after chilling for at least 30 minutes.
- Add the teriyaki chicken just before serving for the best contrast between creamy salad and warm chicken.
- Store leftovers in an airtight container in the refrigerator and consume within 2 days.