The Japanese are starting to take a real interest in many varieties of potatoes as opposed to sweet potatoes.
The Missus having received a batch of them from her family’s garden, I prepared a quick appetizer last night.
I had 3 differentcolors available: red, yellow and black, that is as far their outside colors were concerned!

Once boiled, they turned to slghtly differentcolors: dark blue, light yellow and pink!
Almost tricolor (I’m in for another of BG’s comments!)!

As a general rule, I boil the potatoes before deep-frying them.
Actually, I don’t deep-fry them but use only a little olive oil. Far healthier!
As for vegans and vegetarians, just frying and seasoning them is enough, but for the sake of taste I first fry chopped bacon (with no oil). Once it has reached a crispy state, I put it a aside. I use the same fry pan without wiping it at all. I pour about 2 tablespoons of olive oil (EV) for the 3 medium potatoes I had.
The potatoes wer cut into large dices with their skin.
I fried them until they had completely absorbed the oil and became brownish. I then throw in a finely chopped clove of garlic, the bacon ,black pepper and some nutmeg.

Once the garlic has started browning I pour the lot into a serving dish.
(Sorry for the last 2 pics! The Missus took them!)

Before serving them I sprinkle them with a good amount of freshly grated parmegiano. This way, I don’t need to add any salt!

Great with dark beer!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat

Please check the new postings at:
sake, shochu and sushi

The Japanese are starting to take a real interest in many varieties of potatoes as opposed to sweet potatoes.
The Missus having received a batch of them from her family’s garden, I prepared a quick appetizer last night.
I had 3 differentcolors available: red, yellow and black, that is as far their outside colors were concerned!

Once boiled, they turned to slghtly differentcolors: dark blue, light yellow and pink!
Almost tricolor (I’m in for another of BG’s comments!)!

As a general rule, I boil the potatoes before deep-frying them.
Actually, I don’t deep-fry them but use only a little olive oil. Far healthier!
As for vegans and vegetarians, just frying and seasoning them is enough, but for the sake of taste I first fry chopped bacon (with no oil). Once it has reached a crispy state, I put it a aside. I use the same fry pan without wiping it at all. I pour about 2 tablespoons of olive oil (EV) for the 3 medium potatoes I had.
The potatoes wer cut into large dices with their skin.
I fried them until they had completely absorbed the oil and became brownish. I then throw in a finely chopped clove of garlic, the bacon ,black pepper and some nutmeg.

Once the garlic has started browning I pour the lot into a serving dish.
(Sorry for the last 2 pics! The Missus took them!)

Before serving them I sprinkle them with a good amount of freshly grated parmegiano. This way, I don’t need to add any salt!

Great with dark beer!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat

Please check the new postings at:
sake, shochu and sushi

We use ground daikon in many ways: with grilled fish, grilled egg, soba, nabe, etc. It makes for a light dish, also has lots of vitamin C, so it’s good for your health! This recipe contains a little bacon, and as you know, everything goes better with bacon, so enjoy!

Yield: 2 servings
Time: 20 minutes

Spices

• 2 tbps soy sauce

Preparation

1. Boil pasta until al dente (save 1/2 cup hot water for the daikon)
2. Mix 1/2 cup hot water with ground daikon and soy sauce
3. Heat oil in a frying pan and cook garlic until fragrant, then add bacon and grill well
4. Add eggplant and mushrooms, cook for 2 minutes
5. Add mixed daikon sauce; turn off the heat and stir
6. Mix with boiled pasta and serve

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Nira (chives), garlic, and beef taste very good together! Many Japanese believe that garlic gives you strength, so I prefer to make this recipe if I’m feeling tired! It is good with steamed rice and also I like to eat it wrapped in lettuce with some chili sauce.

Yield: 2 servings
Time: 15 minutes

Ingredients

• 1/2 lb sliced beef (sukiyaki beef, chopped into 3″ pieces)
• 1/4 lb chives (chopped into 2″ pieces)
• 1/4 lb bean sprouts
• 1 shironegi (thick green onion, or regular green onion if you can’t find it)
• 2 cloves of garlic (sliced thin)
• 1 clove of garlic (minced)

Spices

• 2 tbps soy sauce
• 2 tbsp sake
• 2 tbsp mirin
• 2 tsp chicken soup powder
• dash salt and pepper
• ground sesame (optional)

Preparation

1. Mix spices (soy sauce, sake, mirin, chicken powder and ground garlic) in a bowl
2. Heat the oil and sliced garlic in a frying pan then cook green onion for 2 minutes over medium heat. Add beef, sprinkle salt and pepper, then transfer beef to a dish when it is cooked through
3. Add nira, bean sprouts, and mixed spice in a frying pan. Cook for 3 minutes over medium heat
4. Return beef to the pan, mix and cook for an additional 1 minute
5. Serve with sprinkled ground sesame (optional)

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Ebichiri is short for “ebi no chili sauce itame” which means grilled shrimp with chili sauce. But ironically we don’t use chili sauce for this food. Please let me know if you know why! This food comes from China but we modify it for the Japanese pallete. There are many Chinese restaurants in Japan but I don’t think you can find Ebichiri in China!

Ingredients

• 18 pieces of shrimp (216g)
• 1 clove of garlic (minced)
• 1 tsp ginger (minced)
• 1/4 culp green onion (chopped)

Spices

• 2 tsp sake (for uncooked shrimp)
• 1/4 tsp salt and a dash of pepper (for uncooked shrimp)
• 2 tsp katakuriko (potato starch for uncooked shrimp)
• 1/2 tsp oyster sauce
• 1 tsp soy sauce
• 1 tsp sugar
• 4 tsp ketchup
• 1tsp chicken soup powder
• 1tsp doubanjiang
• dash of salt and pepper

Preparation

1. De-vein, shrimp wash with cold water
2. Put shrimp in a small bowl, add salt and pepper, sake, katakuriko and mix.
3. Mix spices (oyster sauce, soy sauce, sugar, ketchup, chicken powder) together in small bowl
4. Heat oil in frying pan then sauté garlic and ginger
5. Add shrimp/sake/katakuriko/doubanjiang mixture and cook for 1 minute over medium heat. Add green onion.
6. Add mixed spices and 1/4 cup of water, mix, cook for 2 minutes and serve.

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Nimono is food that is boiled and seasoned. Many Japanese home cooked meals are prepared in this fashion. There are many kinds of nimono recipes. This one is chicken (tori) and jyagaimo (potato). More in future posts!

Yield: 2 servings
Time: 25 minutes

Ingredients

• 1/2 lb boneless thigh chicken
• 4 medium potatoes (each potato cut in to 6~8 pieces for )
• 1 medium onion (sliced)
• 1 clove of garlic (crushed)

Spices

• 4 tsp soy sauce
• 2 tsp sake
• 2 tsp mirin
• 1 tsp sugar
• 1 tsp hondashi

Preparation

1. Mix spices together in a small bowl with 1 1/2 cups water
2. Heat oil in a pot and sauté garlic, then add onion continue for two minutes over medium heat
3. Add chicken, cook for two minutes, then add potatoes and mix
4. Add mixed spices, cover, and cook for 18 minutes on low heat

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Tsukune are Japanese meatballs. We use ground chicken or pork and you can grill them or add them to a soup. Yakitori restaurants grill them on a stick. They are really yummy. I made pork tsukune this time.

Yield: 2 servings
Time: 15 minutes

Ingredients

• 1/2 lb ground pork
• 1/4 medium onion (chopped)
• 1 clove of garlic (grated)
• 1/4 tsp ginger (grated)
• 1/4 beaten egg

Spices (for mixing with pork)

• dash of salt and pepper
• 1/4 sesame oil
• 2 tsp sake
• 1 tsp sugar

Spices (for sauce)

• 1 1/2 tsp soy sauce
• 1 1/2 tsp mirin
• 1 tsp sake

Preparation

1. Knead the pork till it develops a sticky consistency
2. Add onion, garlic, ginger, egg, pork spices, and knead
3. Roll the meat into small balls on a dish covered with plastic wrap
4. Heat oil in frying pan then grill meat balls for 1 minute with high heat
5. Turn over for 2 minutes, turn over again, add 1/4 cup of water, and simmer for 2 minutes with medium heat
6. Add sauces spices grill for 1 min over low heat

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