Japanese Potato Salad

Peel the potatoes, cut into 4–5 cm pieces, and place in a saucepan. Cover with water, add 1 tsp salt, bring to a boil, and cook over medium heat for 15–20 minutes, until the pieces are easily pierced with a knife.

Drain the water, return the potatoes to the hot pan for 1–2 minutes to let excess moisture evaporate, then coarsely mash, leaving some small chunks. While still hot, toss the potatoes with rice vinegar and black pepper.

Cut the carrot into thin half-moons, add the corn, and simmer in a small amount of water for 4–5 minutes until tender. Drain and let cool.

Place the egg in a separate saucepan, cover with water, bring to a boil, and cook for 10–11 minutes. Transfer to cold water, peel, and cut into small pieces.

Slice the cucumber thinly, sprinkle with the remaining salt, let sit for 5 minutes, then squeeze out the liquid thoroughly by hand. Cut the boiled ham into thin strips.

Once the potatoes have cooled to warm, add the carrot, corn, cucumber, egg, and ham. Fold in the Japanese mayonnaise and sugar, being careful not to mash the vegetables.

Cover the salad and chill in the refrigerator for 30–60 minutes. Before serving, gently toss and season with a little extra salt or black pepper if needed.