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Japanese Macaroni Salad
Like curry rice and tonkatsu, this macaroni salad is an example of yoshoku cuisine: a Western-influenced style of Japanese cooking. This salad typically is made with Kewpie—a custardy, yolk-rich Japanese mayonnaise made with rice vinegar or cider vinegar, both of which have a natural subtle sweetness in addition to acidity. To replicate Kewpie’s flavor, we toss cooled macaroni in a mixture of tangy rice vinegar and American-style mayonnaise. The creamy yet balanced base is brightened by crisp vegetables, salted and drained for concentrated flavor and crunch, plus umami-packed smoked ham. The salad is a delicious side to grilled soy-seasoned meats and poultry. Serve it sprinkled with shichimi togarashi, a Japanese seven-spice blend, or furikake, a sesame seed and seaweed condiment.
4 to 6
Servings
Tip
Don't undercook the macaroni. In Italian pasta dishes, al dente noodles are best, but here, the pasta should have a soft, creamy texture. Going over the cooking time by a minute is perfectly acceptable to achieve the necessary tenderness.
35 minutes
Ingredients
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8
ounces elbow macaroni
-
Kosher salt and ground black pepper
Directions
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01In a large saucepan, bring 2 quarts water to a boil. Add the macaroni and 1½ teaspoons salt. Cook, stirring occasionally, until fully tender. Drain in a colander and rinse under cold water, tossing well, until cool to the touch. Drain again, shaking the colander to remove as much water as possible.
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