Tim Anderson's Japanese potato recipes for Bonfire Night time | Meals | The Guardian

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Potatoes of all shapes, sizes and hues – collectively referred to as imo in Japanese – characteristic prominently within the nation’s delicacies. There are naga-imo, lengthy, pale yams which might be eaten uncooked or grated right into a sticky mass to be slurped up with udon; sato-imo, or eddoes, which develop into deliciously fudgy and wealthy when simmered in dashi; murasaki-imo, hanging purple candy potatoes generally utilized in sweets; and, in fact, jaga-imo, or what we all know merely as potatoes. These are typically baked, sure, however ovens are unusual in Japanese residence kitchens, so potatoes are sometimes cooked in additional inventive (and admittedly extra scrumptious) methods, taking over a task extra like a vegetable facet than the designated carb. (Rice will all the time reign supreme in Japan, in spite of everything.)

Baked potatoes with butter and salmon roe

Some time in the past, my good friend and fellow Japanophile MiMi Aye, the creator of the great Burmese cookbook Mandalay, posted a photograph on Instagram of one in every of her favorite indulgent consolation meals, a baked potato topped with butter, spring onions and copious quantities of salmon roe. Throughout the day, I saved returning to this picture simply to marvel at it (and drool a bit): it was without delay rustic and splendid, comforting but thrilling. The Ainu, an indigenous ethnic group from Hokkaido, make the same dish referred to as chiporo imo, a easy preparation of mashed potato studded with pearls of salmon roe and nothing else. There is one thing so satisfying concerning the mixture, and I like how the 2 elements stability and complement one another: the little orange eggs season the tasteless potato with their salinity and add a stunning, textural “pop”, whereas the potato takes the sting off the roe’s fishy depth. I do know it’s simply potato and fish eggs, however there’s one thing actually lovely about it.

Prep 5 min
Cook 1 hr+
Serves 2-4

2 baking potatoes, washed and dried
1 tsp oil
2 tsp soy sauce
50g salmon roe
½ tsp mirin
20g butter
1 small handful
chives, finely sliced, to garnish

Heat the oven to 200C (180C fan)/390F/fuel 6. Rub the potatoes throughout with the oil and half the soy sauce, then wrap them in kitchen foil and bake for 20 minutes. Turn down the oven to 180C (160C fan)/350F/fuel 4 and cook dinner for an additional 40 minutes to an hour, till they’re tender all through (check them with a chopstick or butter knife).

Meanwhile, in a small bowl, combine the remaining soy sauce with the salmon roe and mirin, and put within the fridge to marinate whereas the potatoes bake.

Remove the potatoes from the oven, go away to chill barely, then unwrap and cut up open in massive chunks. Melt the butter over the potatoes, spoon over the salmon roe combine and garnish with the chives.

Cheese dakgalbi

Tim Anderson’s cheese dakgalbi.
Tim Anderson’s cheese dakgalbi.

Cheese dakgalbi is an indulgent Korean dish that’s extremely fashionable in Japan. Its enchantment is self-evident: hen and greens sauteed in an intoxicatingly tasty chilli sauce, then pushed to the perimeters of the pan to make method for a lake of liquefied cheese. It’s like Korean barbecue meets fondue, and if that mixture doesn’t instantly ring your bells, then I’m unsure we may be buddies. To flip this right into a full meal, serve with parboiled tteok (Korean rice desserts), or plain rice or noodles, with a beer or soju alongside.

Prep 15 min
Cook 20 min
Serves 2-4

For the sauce
3 tbsp gochujang
2 tbsp sake
1 tbsp sugar
1 tbsp soy sauce
1 tsp sesame oil
2 garlic cloves
, peeled and grated
1cm piece recent ginger, peeled and finely grated
1 tsp Korean chilli powder (elective)

2 boned, skin-on hen thighs, reduce into bite-size items
1 tbsp oil
½ small candy potato
(about 100g), peeled and reduce into 5mm-thick slices
1 small carrot, reduce into 5mm-thick slices
1 small onion, peeled and finely sliced
½ sweetheart (hispi) cabbage, cored and roughly chopped
30g edam or related delicate cheese, grated
2 slices processed cheese, torn up
1 spring onion, trimmed and finely sliced

In a big bowl, mix all of the elements for the sauce, then toss by way of the hen items and go away to marinate when you put together the remainder of the dish.

Set a nonstick or well-seasoned cast-iron frying pan over a medium warmth, then add the oil, candy potato, carrot and onion, and saute for about 5 minutes till the greens have softened a bit and browned barely. Add the cabbage and cook dinner for an additional three minutes, till it has softened and wilted. Add the hen and the entire sauce, and cook dinner, stirring continuously, for eight to 10 minutes, till the hen is cooked by way of and the sauce has diminished to a pleasant, thick glaze.

Push the contents of the pan off to the perimeters to make a properly within the centre, cut back the warmth to as little as doable, then add the grated cheese adopted by the processed cheese on high. Once the cheese has melted, garnish with the spring onion, then eat straight from the pan by dragging the hen and greens by way of the molten cheese.

  • Tim Anderson is chef/proprietor of Nanban, London SW9. Recipes extracted from Your Home Izakaya: Fun and Simple Recipes Inspired by the Drinking-and-Dining Dens of Japan, revealed by Hardie Grant (£25). To order a duplicate go to guardianbookshop.com


This web page was created programmatically, to learn the article in its authentic location you may go to the hyperlink bellow:
https://www.theguardian.com/food/2021/oct/30/tim-anderson-japanese-potato-recipes-bonfire-night-baked-butter-salmon-roe-cheese-dakgalbi
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