Steps

1. Cut potatoes into bite-sized pieces and rinse quickly. Thinly slice cucumber, salt it, and squeeze out excess water.
   🕒 00:49
2. Drain the rinsed potatoes and microwave for approximately 6 minutes until tender.
   🕒 02:08
3. Add 50g panko breadcrumbs to a frying pan and toast over low heat, stirring constantly, until the moisture evaporates and they become crumbly.
   🕒 02:50
4. Add 1 tbsp toasted white sesame seeds, 1 tsp curry powder, 1 tsp Shichimi Togarashi, pinch of cumin, and pinch of Chinese five spice powder to the panko and continue toasting. [The Key! ] Toast thoroughly until the panko is crispy and fragrant.
   🕒 02:56
5. Once the toasted panko is crispy, turn off the heat and stir in 1/2 tsp chicken powder to complete the 'Jin Sha Fen' (crispy fried powder).
   🕒 04:48
6. Place the cooked and cooled potatoes in a bowl and mash them until slightly chunky.
   🕒 05:33
7. Add salt to taste, pepper to taste, pinch of sugar, and 1 tsp sesame oil to the mashed potatoes and mix well.
   🕒 06:17
8. Add half of the mayonnaise (approximately 35-40g) to the potatoes, along with the salted and squeezed cucumber, and mix.
   🕒 07:17
9. Taste and adjust seasoning, adding the remaining mayonnaise if needed.
   🕒 07:41
10. Add a portion of the prepared Jin Sha Fen to the potato salad and mix gently.
    🕒 08:10
11. Plate the potato salad and sprinkle the remaining Jin Sha Fen over the top to finish. Serve.
    🕒 08:25