Grilled Chicken With Japanese Potato Salad

Remember my post dated 10 May 2015 where I wrote about our Mother’s Day dinner at Kozaku-Ai Modern Teppanyaki Kitchen? I told my girls that I would try to dish out the fried chicken with Japanese potato salad dish for them soon. And I did! It sure was a big hit with the girls!

My creation — grilled chicken with Japanese potato salad…

vs.

the Japanese restaurant’s version…

Cass helped to make the potato salad…

Japanese potato salad using Just One Cookbook’s recipe, which I adapted a little. ย  Composition – I used washed potatoes, carrot, sweet corn kernels, cucumber, 2 hardboiled eggs, Japanese mayonaise, spring onions, pepper and salt. You can even add onions but I was time-pressed to peel onions, so omitted it but replaced onions with spring onions.

 

Mine is way healthier than the Japanese restaurant’s as mine was grilled vs. deep fried.

I used boneless chicken thighs — marinated with soy sauce, coriander powder, garlic powder, pepper and palm sugar (gula melaka) syrup.

Chicken was grilled in oven setting of 180C for 10-15 minutes on each side.

 

This dish is definitely for keeps if you have young kids. ย It can be eaten without rice as the potato salad is pretty filling.ย You can cook a bigger portion to last you ย 2-3 meals. It did last us 3 meals and Sherilyn even brought some to school for recess the next day ๐Ÿ™‚

 

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