Steps

1. Peel and quickly rinse 3 pcs of Potatoes (Baron variety).
   🕒 01:45
2. Cut the potatoes into bite-sized pieces for even cooking. Do not soak them in water after cutting.
   🕒 03:40
3. Wash 1/2 pc of Carrot and cut into about 4 pieces.
   🕒 04:03
4. Place the cut potatoes and carrots in a pot, and add enough water to cover them.
   🕒 04:40
5. Add 2 pinches of Salt to the pot and bring to a boil. Reduce heat to low once boiling, and simmer until the potatoes are tender.
   🕒 05:00
6. Thinly slice 1/2 pc of Onion.
   🕒 05:26
7. Sprinkle 2 pinches of Salt onto the thinly sliced onion and massage thoroughly. This is the key! This process draws out the water containing the onion's acridity and bitterness.
   🕒 05:34
8. Briefly rinse the salt-massaged onion under water and squeeze out the excess moisture thoroughly.
   🕒 06:18
9. Rub 1 pc of Cucumber with salt, rinse, and slice thinly.
   🕒 06:35
10. Sprinkle 2 pinches of Salt onto the thinly sliced cucumber and let it sit for a while, ensuring the salt is distributed evenly.
    🕒 06:57
11. Check if the cooked potatoes can be easily pierced with a skewer. Remove the carrots from the pot.
    🕒 07:16
12. Drain the water from the pot with the potatoes. Place over low heat and stir with a wooden spoon while dry-roasting to evaporate any remaining moisture. This is the key! Evaporating the moisture until it becomes like 'floury potatoes' prevents a watery potato salad.
    🕒 07:44
13. Turn off the heat and while still hot, sprinkle a little Salt, a little Sugar, and a little Vinegar over the potatoes to season them. This is the key! Seasoning while hot enhances the flavor and makes it more delicious.
    🕒 08:26
14. Transfer the seasoned potatoes to a bowl and mash them with a wooden spoon, leaving some potato chunks for texture. This is the key! Leaving chunks of potato allows you to enjoy a fluffy texture.
    🕒 09:09
15. While still warm, add 3 tbsp of Mayonnaise, 1/2 tsp of Light Soy Sauce, 1/2 tsp of Sugar, and a little Ground Mustard, and mix thoroughly.
    🕒 09:30
16. Add 1 pc of Hard-boiled Egg, torn into pieces by hand, to the bowl.
    🕒 10:10
17. Cut the reserved carrots into 5mm thick slices and add them to the bowl.
    🕒 10:38
18. Briefly rinse the softened cucumber, squeeze out the moisture thoroughly, and add it to the bowl.
    🕒 11:14
19. Squeeze the moisture out of the salt-massaged onion once more and add it to the bowl.
    🕒 11:38
20. Gently mix all the ingredients. Be careful not to overmix; stop when it looks 'just right'. This is the key! Overmixing can compromise the texture, so mix gently.
    🕒 11:46
21. Taste and adjust seasoning with a little Salt if needed.
    🕒 12:08
22. Transfer the potato salad to a serving dish and sprinkle with a little Black Pepper. It's ready!
    🕒 12:39
23. Separate a portion of the potato salad.
    🕒 13:02
24. Finely chop an appropriate amount of Smoked Daikon Radish (Iburigakko).
    🕒 14:40
25. Add the finely chopped Smoked Daikon Radish (Iburigakko) to the separated potato salad and mix.
    🕒 14:43
26. Plate the mixture, sprinkle with a little Grated Cheese and a little Black Pepper. Enjoy!
    🕒 15:01