East meets West. Sake wine puts an edge on sugar. American potatoes take on a Japanese twist. Japanese Moon Gazing Potatoes are perfect party appetizers. And spectacular served as a side dish when temperatures soar.
Ninja Note: Here’s a simple Japanese dashi soup stock recipe. Premade powdered dashi is also available at Asian markets and online.
Adapted from The Poetical Pursuit of Food by Sonoko Kondo, Clarkson N. Potter, Inc./Publishers
- 1 lb (16 ozs) bite-size potatoes (or Japanese taro potatoes)
- 1½ cups dashi
- 1½ tablespoons sugar
- 1½ tablespoons sake
- Pinch of salt
Prepare dashi per package instructions or as directed here.
Gently scrub, wash and place the potatoes into a colander. Place the mini potatoes in a pan. Cover with water. Bring to a slight boil. Simmer for 7 to 10 minutes. Take the pan off the flame when a toothpick pierces a firm potato. Drain the potatoes.
Whisk together the Japanese dashi soup stock, sugar, sake wine and salt. Pour into a saucepan. Bring to a boil. Reduce the heat. Add the potatoes. Simmer, covered for 10 minutes. Occasionally stir the potatoes.
Remove from the heat. Allow to come to room temperature. You can serve the potatoes with a bit of the sake infused soup. (I prefer potatoes sans soup, dipped in soy sauce.)