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Japanese-Style Mashed Potato

Recipe Japanese-Style Mashed Potato

It’s worth making the sauce with nori tsukudani preserves (nori seaweed simmered in soy sauce, mirin and sugar.)
First:

Wash potato well with its skin on. Loosely cover the wet potato with plastic wrap and microwave for 7 minutes. Turn upside down and heat for 3-4 minutes more. When bamboo skewer can be poked easily, peel the skin using a towel to hold the potato. Put peeled potato in bowl and mash with masher while potato is still hot. Cooking time is for 600 watt microwave.

Step 1

Chop off the stem of ooba leaves (perilla), cut into thin strips, soak in water and then squeeze out the moisture.

Mix ingredients of . (nori tsukudani is nori seaweed preserves with salty-sweet flavor)


Second:
Add butter to mashed potato and mix. Arrange on plate, pour over it and garnish with ooba leaves.

Step 1

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