• 120g of California Walnuts
  • 4 pieces of potatoes
  • 1/4 Onion
  • 1 Cucumber
  • 2 large salted kelp (if not available, change to 2 large chopped nori)
  • White radish sprouts
  • 1.5 tablespoon miso (soybean paste)
  • 2 teaspoon mirin (sweet cooking rice wine)1 teaspoon sugar
  • 4 tablespoon mayonnaise
  • Black pepper as needed


  1. Peel potatoes, wrap them in plastic wrap, and microwave at 600 W for 5 minutes. Mash the potatoes in a bowl. If they are hard, you can reheat them for an additional minute at a time.
  2. Thinly slice the onion and soak it in water. Cut the cucumber into small pieces. Crush walnuts into bite-size pieces.
  3. Heat a frying pan over low heat, roast walnuts for 2 to 3 minutes, add miso, mirin and sugar, and sauté lightly. *Save some roasted walnuts for topping.
  4. Add mayonnaise, chopped onions, cucumbers and toasted walnut along with salted kelp to the mashed potatoes and dress. Serve on a plate.
  5. Top with sprouts and the remaining walnuts. *Sprinkle with black pepper to taste.