Steps

1. In a bowl, combine Parmesan Cheese 5g, Consommé Granules 2 tsp (1 cube), and Sugar 1 tsp. This is the seasoning for the hot potatoes.
   🕒 00:19
2. In a separate bowl, mix Mayonnaise 3 tbsp, Vinegar 1 tbsp, and Mustard 5g until smooth and creamy.
   🕒 00:51
3. Select Potatoes (450-500g) of similar size and wash off any dirt from the surface with water.
   🕒 01:23
4. Make cross-shaped cuts on the surface of the potatoes with a knife. This makes the skin easier to peel after heating. Be careful not to cut your fingers; move the knife slowly while holding the potato.
   🕒 01:46
5. With the cuts made, wrap each potato individually in damp paper towel and place on a heatproof plate. The slight moisture on the potatoes is ideal for heating.
   🕒 02:27
6. Heat the wrapped potatoes in a 600W microwave for 7 minutes. Check for doneness with a toothpick. Adjust heating time based on potato size.
   🕒 03:13
7. While the potatoes are heating, thinly slice Onion 1/2 (100g) using a mandoline slicer. Be careful not to cut your fingers. You can leave slightly larger pieces if needed.
   🕒 03:30
8. Trim the ends of the Cucumber 1 (100g) and slice it thinly with a mandoline slicer. Be careful not to cut your fingers. You can leave slightly larger pieces if needed.
   🕒 03:53
9. Add Salt 2 pinches and Sugar 2 pinches to the sliced onions and cucumbers. Rub them together and let sit for 10 minutes to draw out moisture. This prevents the potato salad from becoming watery.
   🕒 04:12
10. Remove the potatoes, flip them over, and microwave again at 600W for 3 minutes. Flipping them ensures even heating and prevents one side from becoming too hot.
    🕒 04:50
11. Once a toothpick easily pierces the center, wrap each potato individually in aluminum foil. Wrap tightly to retain heat.
    🕒 05:10
12. Wrap the foil-wrapped potatoes in a towel and let them cook in residual heat for the same amount of time they were microwaved (10 minutes in this case). This slow cooking makes the potatoes sweet and fluffy, similar to baked sweet potatoes. Excessive microwaving can dry them out.
    🕒 05:39
13. While the potatoes are cooking in residual heat, lightly oil a frying pan.
    🕒 06:36
14. Finely dice Bacon 70g to maximize flavor release during cooking.
    🕒 06:47
15. Heat the frying pan over low heat and slowly cook the diced bacon to render its savory fat. Cooking over high heat will burn it. Coating the bacon with oil first helps it release its own fat.
    🕒 07:18
16. Once residual heat cooking is complete, unwrap the hot potatoes and peel them while still warm. Peeling them when hot makes it easier as the skin is less likely to stick to the flesh, and prevents the skin's bitterness from affecting the taste. Use a kitchen towel to hold them to avoid burns.
    🕒 07:47
17. Place the peeled potatoes in a large bowl.
    🕒 08:33
18. Add the pre-made seasoning (Parmesan Cheese, Consommé, Sugar) over the hot potatoes and mash them with a fork while coating them with the seasoning. Avoid over-mashing; leaving some potato chunks will maintain a fluffy texture.
    🕒 08:52
19. Add the cooked bacon and all the rendered bacon fat to the mashed potatoes. The bacon's umami elevates the potato salad to a main-dish status.
    🕒 09:13
20. Gently fold the bacon into the potatoes, being careful not to mash them further.
    🕒 09:28
21. Squeeze out any excess moisture from the onions and cucumbers that were seasoned with salt and sugar using a paper towel. This step is crucial to prevent a watery salad and maintain a concentrated flavor. It also removes any bitterness or grassy taste from the cucumber.
    🕒 09:42
22. Add the squeezed onions and cucumbers to the bowl of potatoes, breaking them up as you add them.
    🕒 09:59
23. Add the prepared karashi mayonnaise and freshly ground Black Pepper to sharpen the flavors. Mix everything gently.
    🕒 10:06
24. Taste and adjust seasoning. If it needs more saltiness, use a small amount of Soy Sauce instead of salt. Soy sauce dissolves more easily than salt at this stage, making it ideal for fine-tuning the saltiness.
    🕒 10:24
25. Plate and serve.
    🕒 10:45