Shiitake Miso Potato Salad Recipe

Combine rice vinegar, sugar, salt, and water in a small bowl and stir until sugar and salt dissolve.

Place julienned daikon in a jar or bowl, pour pickling liquid over it so daikon is submerged, press down to remove air. Let sit at room temperature for at least 20 minutes, or refrigerate for up to 2 days. Drain well before using.

Place dried shiitake mushrooms in a small heatproof bowl and pour the hot water over them. Let soak 15–20 minutes until softened. Reserve soaking liquid.

Finely chop or mince the rehydrated shiitake (discard tough stems if present).

Measure 1 tablespoon of the reserved soaking liquid, strain to remove grit, and whisk it with the miso paste until smooth.

In a medium bowl, combine the miso-soaking liquid mixture with mayonnaise, chopped shiitake, rice vinegar, soy sauce, sesame oil, and black pepper. Taste and adjust: add a little more miso for umami, more vinegar for brightness, or a pinch of sugar if too salty. Refrigerate until ready to assemble.

Cut potatoes into 1/2- to 3/4-inch cubes for even frying. Rinse cubes under cold water until water runs clear to remove excess starch, then pat very dry with paper towels.

Heat oil in a deep pot or Dutch oven to 325°F (160°C) for the first fry. If you don't have a thermometer, heat until a small piece of bread sizzles gently and browns slowly.

Fry potato cubes in batches (do not overcrowd) for 4–6 minutes until just tender and pale golden. Remove with a slotted spoon and drain on paper towels. Let cool 5–10 minutes.

Increase oil temperature to 375°F (190°C). Return potatoes in batches and fry until crispy and golden, about 2–4 minutes. Drain on paper towels and immediately season with kosher salt and black pepper.

Place the warm fried potato cubes in a large bowl. Add 3–4 tablespoons of the shiitake miso mayo and gently toss to coat. Add more mayo to reach your preferred level of creaminess (reserve extra mayo for serving).

Fold in pickled daikon to taste (start with 2 tablespoons drained pickled daikon) so you get bright acidity and crunch distributed through the salad.

Taste and adjust seasoning: sprinkle a little more salt or a squeeze of lemon/yuzu if desired.

Transfer to a serving plate. Spoon any remaining shiitake miso mayo over the top in a thin drizzle or dollops.

Garnish with sliced green onions, toasted sesame seeds, and a light dusting of furikake or nori flakes if using. Serve immediately while potatoes are still warm and crispy.