Steps

1. Peel 3 potatoes and remove any sprouts.
   🕒 00:49
2. Cut the peeled potatoes into bite-sized pieces.
   🕒 01:52
3. Place the cut potatoes in a heatproof bowl, loosely cover with plastic wrap, and microwave at 500W for 5 minutes.
   🕒 02:11
4. Rinse 25g dried daikon under water to remove any dirt.
   🕒 02:33
5. Lightly squeeze the rinsed dried daikon.
   🕒 02:53
6. Soak the dried daikon in boiling water for about 5 minutes to rehydrate.
   🕒 03:03
7. Thinly slice 1 cucumber using a slicer.
   🕒 03:13
8. Sprinkle 1/2 tsp salt over the sliced cucumber and let it sit for a while to draw out moisture.
   🕒 03:56
9. If the microwaved potatoes are still hard, stir them once and microwave at 500W for another 2 minutes.
   🕒 04:17
10. Carefully squeeze out the water from the rehydrated dried daikon. 【This is the trick!】 Squeeze thoroughly to prevent the salad from becoming watery before adding.
    🕒 04:37
11. Roughly chop the water-squeezed dried daikon, leaving some texture.
    🕒 05:01
12. Place the microwaved potatoes in a bowl and mash them with a masher or fork.
    🕒 05:35
13. Make holes in the yolk and white of 1 egg.
    🕒 06:09
14. Loosely cover the egg with holes with plastic wrap and microwave at 500W for about 1 minute. Check for doneness and add 10-second increments if needed.
    🕒 06:27
15. Mash the microwaved egg.
    🕒 07:01
16. Thoroughly squeeze out the moisture from the cucumber that was salted.
    🕒 07:16
17. Cut 2 green onions into 2cm lengths.
    🕒 08:07
18. Remove 60g kamaboko from its packaging and cut into bite-sized pieces.
    🕒 08:28
19. In the bowl with the mashed potatoes and egg, add the squeezed cucumber, roughly chopped dried daikon, cut green onions, and cut kamaboko.
    🕒 09:22
20. Add 5 tbsp mayonnaise and a pinch of black pepper to the entire bowl and mix well.
    🕒 09:26
21. Serve on a plate and sprinkle with additional black pepper if desired. Enjoy.
    🕒 10:06