Japanese Macaroni Salad

Name: Salad Makaroni Jepang
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 4 oz uncooked elbow macaroni ((or use penne, farfalle, fusilli, or spaghetti)); 1 Tbsp Diamond Crystal kosher salt ((for boiling the macaroni)); 2 tsp extra virgin olive oil; 1 Tbsp rice vinegar (unseasoned); 1 tsp sugar; 1 large egg (50 g w/o shell) ((you can use 2 eggs for a more prominent egg taste)); ½ onion ((3.5 oz, 100 g)); 2 Persian cucumbers ((or 1 Japanese cucumber)); 1 tsp Diamond Crystal kosher salt ((for the onion and cucumber)); 4 slices ham; 4 Tbsp Japanese Kewpie mayonnaise; ¼ tsp freshly ground black pepper

Tossed in a creamy, tangy, and sweet dressing, Japanese Macaroni Salad is the perfect side dish to make for your next BBQ cookout or potluck party. Get your salad fork ready and dig in!

⏱️ 30 min 🔪 Prep: 15 min 🔥 Cook: 15 min 📊 Medium ⭐ 4.7 (48) 👁️ 1 views

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Foto: Just One Cookbook

Ingredients

4 servings

4 oz uncooked elbow macaroni ((or use penne, farfalle, fusilli, or spaghetti))
1 Tbsp Diamond Crystal kosher salt ((for boiling the macaroni))
2 tsp extra virgin olive oil
1 Tbsp rice vinegar (unseasoned)
1 tsp sugar
1 large egg (50 g w/o shell) ((you can use 2 eggs for a more prominent egg taste))
½ onion ((3.5 oz, 100 g))
2 Persian cucumbers ((or 1 Japanese cucumber))
1 tsp Diamond Crystal kosher salt ((for the onion and cucumber))
4 slices ham
4 Tbsp Japanese Kewpie mayonnaise
¼ tsp freshly ground black pepper

Steps

Before You Start…Please note that this recipe requires 1 hour of chilling time. Gather all the ingredients.
You can make my Homemade Japanese Mayonnaise or modify American mayonnaise with Mizkan Natural Rice Vinegar and sugar. For 4 Tbsp of American mayonnaise (I use Best Foods/Hellmann’s Mayonnaise), add ½ Tbsp rice vinegar and ¾ tsp sugar. Whisk until the sugar dissolves.
Start boiling 3 quarts (12 cups, 2.8 L) water in a large pot (I used a 3.5 QT pot). Once boiling, add 1 Tbsp Diamond Crystal kosher salt and 4 oz uncooked elbow macaroni. Cook 1 minute longer than the package instructions.
Drain the macaroni and transfer to a large bowl. While it‘s hot, add 2 tsp extra virgin olive oil.
Add 1 Tbsp rice vinegar (unseasoned) and 1 tsp sugar and mix well together. Set aside to let cool completely.
In a medium saucepan, add enough water to completely cover 1 large egg (50 g w/o shell) and bring it to a boil over medium heat. Tip: If you want your egg yolk to be in the center, gently rotate the egg with chopsticks once in a while for the first 3 minutes.
Once boiling, turn the heat down to medium-low and set a timer for 12 minutes (or 9 minutes for a soft-boiled egg). Once it’s done cooking, bring the pot under running water to cool or immediately transfer the egg to an ice bath.
Peel the egg and chop it into small pieces.
Cut off the ends and peel ½ onion. Cut into thin slices along the grain.
Peel the skin of 2 Persian cucumbers alternately, leaving some part unpeeled (so it looks striped). Cut off the ends.
Thinly slice the cucumber with a knife or mandoline. Put the sliced cucumber and onion in a medium bowl.
Sprinkle 1 tsp Diamond Crystal kosher salt on the onion and cucumber and lightly massage by hand to evenly distribute the salt. Set aside for 5 minutes.
When you see liquid in the bowl, give the sliced vegetables a quick rinse to remove the salt.
Squeeze the liquid out and set aside.
Cut 4 slices ham into small pieces 2 inches long and roughly ⅛ inch thick. Set aside.
When the macaroni is cool, add the ham, cucumber, and onion.
Mix well together. Add the chopped boiled egg.
Add 4 Tbsp Japanese Kewpie mayonnaise and ¼ tsp freshly ground black pepper. Mix it all together.
Taste the salad and see if you want to add more salt, pepper, or mayonnaise. Once seasoned, chill the salad for 1 hour in the refrigerator before serving.
You can keep the Japanese Macaroni Salad for up to 2–3 days in the refrigerator.