Back with a quick and simple recipe. Potatoes are awesome. They may be pretty bland on their own but they are so versatile that you can do pretty much anything with them. This recipe is one that came from a passing thought and works really nicely. I tend to use this as an accompaniment to certain Japanese dishes, in particular it goes really nicely with Teriyaki Salmon and Salmon Miso Mayo. There are no specific measurements for this, as it all depends on how many potatoes you want.
Ingredients:
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Method:
- Cut your potatoes to the desired size and place in a saucepan. Cover with water and add in a pinch of salt. Put the lid on and boil until nicely tender - you can test this by pricking them with a knife, if there's little to no resistance, they're done. This should take about 20 minutes depending on the size of your spuds.
- While the potatoes are cooking, take some butter, put it into a bowl and microwave for a few seconds until soft. Now take your wasabi and squirt it onto the butter and mix with a spoon. Add the wasabi to your own taste. From experience, I've found that it takes a large amount to get the flavour, but you don't get much of the spice as the butter dilutes it a bit.
- When the potatoes are cooked, strain and place them in a bowl. Dot with the wasabi butter - as much as it to your taste, then sprinkle the chopped chives over the top. Mix thoroughly, and serve.
