All over Asia, New Year's is the family holiday of the year, and Japan is no exception. Back in the old country, people sit around on New Year's Day reading their enormous stacks of New Year's cards and eating Osechi, but we've gotten a little more casual this side of the pond. (A friend of mine calls it the "hang-over party.") The main traditions we've saved at my household are spending a whole day eating delicious food enjoying the company of family and close friends.
Try this Japanese-American twist on good old potato salad!
Japanese-American Potato Salad
(serves a crowd)
5lbs of Russet Potatoes, peeled and in large dice
8 hard boiled eggs, shelled and in large dice
1 cup frozen peas
1/2 carrot, roughly grated
2 Tbsp. dried baby shrimp
2 cups mayonnaise (more or less depending on your taste)
Salt and Pepper
Boil potatoes in lightly salted water until tender, but firm. In a large bowl, combine potatoes, eggs, peas, and carrot. If necessary, mince baby shrimp finely (you shouldn't be able to see them once incorporated into the salad), sprinkle over salad and combine. Add mayonnaise until it reaches the consistency you like, and sprinkle with salt and pepper. This salad tastes best if left in the refrigerator overnight to let flavors combine.
You might tuck this recipe away until the Lunar New Year, it's never failed on Chinese New Year's either!