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Vegetables

One of the cookbook writer I love is Harumi. I made several recipes from her books and all their flavors are perfectly balanced. The one you can find below comes from “Harumi’s Japanes cooking” and originally was a seafood recipe. I veganized it with potatoes and it  tastes really amazing.

Ingredients (serves two)
8 little potatoes
1 clove garlic
2 tbsp white wine
2 tbsp miso
1 tbsp mirin
1 tsp soy sauce
1 tsp caster sugar
2 tbsp water
1 1/2 tsp grain mustard
olive oil
salt
black pepper
a bunch of chive to garnish

First wash the potatoes and boil them for 10 minutes. Peel them, cut in half and put them into a bowl with cold water to remove the excess starch. Set aside.

Meanwhile heat olive oil in a pan and add the glove garlic. Dry the potatoes, add them to the pan and season with salt and pepper. Sear for 8-10 minutes until tender and golden in colour.

Remove the potatoes and pick the clove garlic up. Combine the white wine, miso, mirin, soy sauce, caster sugar and water in the pan. Stir and add the grain mustard.

Serve the potatoes on a plate and top with the sauce and fresh chive.

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