Skip to main content
LoginSign Up
Japanese Macaroni Salad

Japanese Macaroni Salad

The key to Japan’s creamy-yet-fresh-tasting macaroni salad: Kewpie mayo that’s lush and rich, yet tangy-sweet.

By Dimitri DemopolousApril 25, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    35 minutes
  • Rating

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.

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.

Ingredients
  • 8

    ounces elbow macaroni

  • Kosher salt and ground black pepper

  • 1

    cup mayonnaise

  • 3

    tablespoons unseasoned rice vinegar

  • 1

    English cucumber, halved lengthwise, seeded and thinly sliced on the diagonal

  • 1

    medium carrot, peeled and shredded on the large holes of a box grater

  • ½

    medium red onion, halved and thinly sliced

  • 6

    ounces smoked deli ham, preferably ¼ to ½ inch thick, chopped (about ⅔ cup)

  • Shichimi togarashi or furikake, to serve (optional)

Step 1

In 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.

Step 2

While the macaroni cooks, in a large bowl, whisk together the mayonnaise, vinegar and 1 teaspoon pepper. In a medium bowl, toss the cucumber, carrot and onion with 1 teaspoon salt; let stand for at least 5 minutes or until ready to use.

Step 3

Add the macaroni and ham to the mayonnaise mixture and toss to coat. Using your hands, squeeze the vegetables to remove excess liquid, then add them to the macaroni; stir until well combined. Taste and season with salt. Serve sprinkled with shichimi togarashi (if using).

Featured in