Place the carrots in a microwave-safe bowl and cover with water (or steam on the stove). Microwave for 2 1/2 minutes on high and drain, stopping to check every 30 seconds. Test to see if they are soft enough before draining.
1 carrot
Next, place the cucumber slices in a bowl and sprinkle with salt. (This will extract the liquid, leaving the cucumber nice and crunchy). After 5 – 10 minutes, rinse the cucumber thoroughly 2-3 times to remove all the salt. Squeeze them gently to remove any excess water and pat dry with a paper towel.
3 cucumber, pinch salt
Add the bacon in a medium frying pan over medium high heat and fry until cooked. Remove from the heat and allow to cool.
1 slice bacon
Bring the potato pieces to the boil in a large saucepan and cook until tender. Remove from the heat and drain and allow to cool slightly. Place the potato in a mixing bowl and mash gently with a fork to retain texture.
2 potatoes
Add in the cucumber, carrot and stir through the potatoes. Add the bacon (set aside 1-2 tsp for garnish), egg, salt & pepper to season and finally - the star of the show - Kewpie mayonnaise. Combine everything carefully without breaking up the egg too much.
1 egg, pinch salt, pinch pepper, 3 tbsp Kewpie mayonnaise
Garnish with remaining bacon pieces and an optional drizzle of extra Kewpie serve immediately or pop in the fridge, covered, until ready.