Miso Mayo Potato
Miso Mayo Potato (Japanese Potato Salad with a Twist)
Potato salad is a staple in our home—but this time, I gave it a Japanese twist! Instead of your usual creamy salad, I used a technique I learned back in elementary school in Japan to make Kofuki-imo, a simple and fluffy potato dish that's tossed in the pot and finished with a rich, umami-packed miso mayo sauce. The result? A warm, savory potato side dish that’s incredibly satisfying and full of flavor.
What is Kofuki-imo?
Kofuki-imo (粉吹きいも) is a traditional Japanese potato dish where peeled potatoes are simmered, drained, and gently shaken in the pot over low heat to remove moisture. This creates a soft, powdery coating on the surface, giving the potatoes a fluffy, melt-in-your-mouth texture. It’s delicious with just a sprinkle of salt—but I discovered that tossing them in a quick miso mayo sauce makes them even better.
Why You’ll Love This Recipe
Quick and easy: Ready in under 20 minutes.
Minimal ingredients: Only five pantry staples.
Versatile: Enjoy it warm or room temperature, great as a side dish or even a light lunch.
Kid-friendly: Fluffy and savory, with just the right balance of umami and sweetness.
RECIPE
Servings: 3-4
Time: 20 min
Ingredients:
3 medium potatoes (Yukon Gold or red potatoes work well)
Salt
1 tbsp miso (white miso recommended)
1 tbsp mirin
2 tbsp Japanese mayonnaise (like Kewpie)
Optional: Chopped green onions for garnish
Instructions:
Mix the sauce:
In a small bowl, stir together the miso and mirin until smooth.
Prep the potatoes:
Peel the potatoes and cut them into bite-sized chunks.
Soak them in water for a few minutes to remove excess starch, then drain.
Cook the potatoes:
Place potatoes in a pot with about 2 cups of water and a pinch of salt.
Bring to a boil and simmer for 6–8 minutes, or until fork-tender.
Drain and dry:
Using the pot lid to hold the potatoes in, pour off the water.
Return the pot to low heat and gently shake the pot to help evaporate any remaining moisture.
The potatoes should look dry and slightly fluffy on the surface—this is the kofuki-imo effect!
Add the flavor:
With the heat still on low, add the miso mixture and mayonnaise to the pot.
Gently toss to coat the potatoes evenly in the sauce. Be careful not to mash the potatoes too much.
Serve:
Transfer to a serving dish and sprinkle with chopped green onions if desired. Enjoy warm or at room temperature!
Cooking Tips
Don’t overmix: Keep the potatoes chunky and fluffy by mixing gently.
Make it spicy: Add a dash of shichimi togarashi (Japanese chili pepper) for a kick.
Leftovers: Store in an airtight container in the fridge for up to 2 days.
