Potato Salad (Japanese)

Boil potatoes and carrots until tender but still a little firm.

In a bowl, pour about 1 1/2 teaspoon salt and 1/2 teaspoon sugar over the cucumbers; mix with your fingers and leave to marinate for about 15-20 minutes. Drain and squeeze the excess water from the cucumber, rinse quickly under cold water and squeeze again.

In a large bowl, combine the potatoes, carrots and ginger.

With a potato masher, mash about 1/2 of the mixture, add cucumber, mayonnaise, sake, remaining sugar, salt and pepper (to taste) and mix well with a spoon or spatula.

Adjust taste and texture (by adding more mayo) to your liking. Serve.