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Potato Salad Cheese Obake (Little Ghosts)

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From YoRipe by Strawbeariemilk
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30 min

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15 min



Gyoza Skin
6 pieces
Sliced Cheese
(Masters From Europe Gouda)
3 slices
Boiled Potatoes
(approx 3-4 small potatoes)
170 g
Corn Kernels
15 g
Potato Salad Seasoning
2 tbsp
Plain Yogurt
1 tbsp
1 pinch
Japanese Ketchup Pizza Sauce
(any amounts as you like)
2 tbsp
1 slice
Nori Seaweed Sheet
1 piece

How to cook

Prepare the potatoes

  • Mash the boiled potatoes with a fork while they are still hot. Add in pepper, yoghurt, mayonnaise into the potatoes. Mix well. Set aside. Cut out star shapes from the ham using a cutter. Divide the potato salad into 6 equal portions. Place each portion on a piece of cling wrap and shape into a ball. Spread pizza sauce on the gyoza skin. Arrange the ham on top.

Start toasting

  • Toast for 2-3 minutes on low heat in a toaster or till lightly browned. Cut each Gouda Cheese slice into 4 squares. Place the Potato Salad on top of the gyoza skin. Place 2 pieces of cheese on top of the potato salad and toast again for 1-2 minutes on low heat or till they melt.

Assemble and serve

  • With the Nori sheet, punch out your favourite shapes for the eyes and mouth. Place them onto the melted cheese. And it’s done!
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