Saturday, May 30, 2009

Potatoes, and More Potatoes...

These are the potatoes still left in the kitchen now AFTER I made potato salad, nikujaga, stir-fried potatoes (in the past two days) and these two dishes (this afternoon):

Potato Soup (with soy milk)

I made a whole bunch of this and froze most of it. My freezer is becoming occupied by ziploc bags of frozen soup, such as pumpkin soup, broccoli soup, onion and tomato, etc. ... AHHHHH...

Potato, Spinach, Onion and Bacon Casserole
(with Tofu and Miso Added)

Adding miso to tofu casserole was an interesting idea which I had heard about before but never had a chance to actually try out. When I decided to make potato casserole, I thought that it was a good chance to give the idea a try. This one was really "Japanese" because, in addition to tofu and miso, the recipe called for Japanese dashi stock (powder) and soy sauce for seasoning. The original recipe is here (in Japanese).

I really liked the taste of the sauce, but the tofu part tasted bland where it was not mixed well with the sauce. I'm going to work on this recipe a little more, and post it if I can come up with something I like very much.

So all these efforts used up about half of the potatoes delivered by the food co-op. Yeah, I failed to check the order sheet. :( Mom forgot that she already ordered one bag and ordered another one on the following week. And when these were delivered in the middle of mom's hunger strike, what she said was, "Oh, no problem. These two bags are different kinds of potatoes. They'll be eaten up eventually."
Yeah, right...

I guess I can make baked potatoes and mentaiko-butter potatoes for myself, but I can't eat up all these potatoes --I've got to make some potato dishes that my parents can eat, too. Any suggestions? They don't eat cheese or butter or western herbs. Mom can eat mayonnaise but dad can't.

(June 1, '09)
Thank you so much for the recipe suggestions! :D You guys are always so supportive. Love ya!
I made bunch of croquettes and ate half of them for lunch today. The rest is in the freezer. But then mom said that I didn't need to try this and that to use up the potatoes because she was going to throw them into miso soup and that should solve all the problem. OK, if she says so...

Nevertheless, the recipes suggested are SOOOOOOOOO tempting that I'm going to try them out anyway -- just for my own enjoyment. Thanks!


Ami said...

Grilled potato salad with summer squash: It is very tasty!

and Oven fries with salt and pepper
I usually do not put in the cheese, instead I put in a little cayenne or chili/sansho pepper. The pepper/chili/salt flavor reminds me of thai dishes.

K and S said...


Chuck said...

try here for Korean style Potato


Anonymous said...

Korean Chizimi!

Grated potato by Daikon shredder, add a chopped kimuchi and few drops of kimuchi juice. Add a bit of flour or cornstarch. Adjust a salt and mix well. Heat a pan for medium heat. Pour the a scoop of mixture to a fry pan and fry each side until good looking. Add NIRA would be nice!

Columbine said...

Potato at least, is pretty versatile.

You could use some as a base for fish-cakes if you boil them and then mash them.

You can curry them, indian style,

You could make fadge- irish style potato bread. Or any other kind of potato bread. It's really good!

You could make tortilla, or croquettes (rolling them in 50/50 crushed nuts and breadcrumbs is a nice alternative), or do what my mum does when we have spare spuds, she makes a pie filling (fish in mushroom sauce or roasted vegetable usually) and then instead of pastry, covers the top of the dish in mashed potato and bakes it/grills it, untill the top goes brown and crispy.

Or, lastly, i have a recipe for Potato scones

200g white potatoes, peeled & chopped
125g self-raising flour
½ teaspoon baking powder
65g low-fat spread
75ml skimmed milk
65g parmesan, grated
2 tablespoons finely chopped rosemary
1 tablespoon extra virgin olive oil

Preheat the oven to 200°C, 400°F, gas mark 6.
Prepare a baking sheet with parchment paper.
Put the potatoes in a pan & cover with cold water. Bring to the boil & cook until tender. This will take approximately 10 minutes. Mash until smooth.
Meanwhile, mix together the flour & baking powder, rub in the low-fat spread with your fingers until it resembles breadcrumbs.
Stir in the milk, parmesan, rosemary, mash & olive oil. Mix until a dough is achieved.
Turn out onto a floured board & roll out to a thickness of about 1cm.
Cut out 8 rounds with a floured cutter. Place on a baking sheet & bake for 20 minutes. Delicious eaten hot or cold as a savoury snack.

Akemi said...

Are eggs okay?

And I've made this one with large potatoes cut into smaller pieces:

This one is no good for your parents, but I really liked it. I didn't use peas and mashed the whole potatoes, skins and all, made the mixture into patties and fried them like pancakes. I probably made other changes too, but I can't remember them now!

ghanima said...

I can't believe nobody's mentioned rösti! I find it's a great way to use up a lot of potatoes, and I have such a hard time keeping myself from having seconds! Also, you don't have to use butter, I've made it with olive oil without any difficulty. There are several methods for preparation you might want to research. Leaving the potato too starchy can make a gummy mess (like my first attempt).

Anonymous said...

I remember Japanese recpe called boozy potatoes by an English chef. havent made it in 5 years so I've forgotten the exact recipe. half boil the potatoes then peel and cut into wedges. meantime cook dashi, soy sauce, sugar ( i used Korean cooking syrup ) and lots of sake and put tHe half-cooked potatoes in there to cook. Stirring until the potaoes are cooked and the sauce reduced to only a coating on the potatoes.

Rinshinomori said...

For Japanese cooking, here is one I can suggest.

4 servings (about)

3 potatoes
3-4 negi, chopped
6 T surigoma
2 T shoyu
1 T mirin

Peel the potatoes and cut the potatoes into sengiri. Soak in cold water for 5 minutes. \

Boil hot water in a pan. Drop the potatoes into boiling water and cook 1-2 minute and drain.

In a bowl, combine, goma, shoyu, and mirin. Mix in potatoes. Serve with chopped negi.

Rinshinomori said...

Here is another one I like to make using potatoes and if have it, crab or any other seafood

2 potatoes, peeled and sliced thinly
100 gram kani or any other seafood - flaked
1 cucumber, thinly sliced
salt for salting cucumber
1/2 C rice vinegar
1/4 C sugar
2/3 tsp salt
1 tsp shoyu

Soak the sliced potatoes in cold water for a few minutes.

Heat a water in a pot to boiling and drop in the potatoes. Cook very quickly - 30 seconds to 1 minutes and drain.

Salt the cucumber and let it stand for several minutes. Squeeze out the liquid.

Combine cucumber, kani, and potatoes with sauce ingredients.

obachan said...

Thanks! Both recipes look good! :D My parents are not too crazy about olive oil or a spicy kick, but I love them.

K & S;
Mmmmm... When I tried once before, my chips turned out too greasy, and I've never tried it again. But thanks anyway for the suggestion.

Actually we have something similar to the first one, except that we use sweet potatoes for that withoug garlic. And I didn't know that oyster mushroom was the same thing as what we call eringi here. Interesting! :D

Anonymous commenter;
YES! YES! I've seen this on TV once before. It looked sooooooo good. Yes, we have nira, too. Definitely trying this out soon. Thanks!

AHHHH, croquettes! How could I forget this ever popular potato dish? Thank you so much for reminding.
Also, the potato scones sounds great. It must be my kind of recipe. :)

Mmmmm... the spanish tortilla looks good. I'm sure I'll love it with ketchup. (There goes ketchup controversy again. Haha... ;)) The sweet spicy miso seems to be a "must try." And the mumbay potatoes will save the day when we have too much tofu leftovers. (It happens often.) Thank you!

AHhhhhhh, So sorry. I can't see Youtube. But I googled and found several recipes. Yes, I'm sure I'll love it. Another "must try," definitely. :D

I thought "boozy potatoes" sounded familiar, and finally I found out where I read about it before. It was Chika's blog.She called the dish "addictive," so it's got to be good. ;)

Thanks. Both recipes look easy to make, and there's no ingredients that are foreign to my parents. Good idea.

CAT said...

Nikujaga - that's funny, my mom just made me some last weekend. We didn't eat it growing up, she said she didn't cook it then because it reminded her of being poor in Japan during the war. Tasty, though...

David said...

Wow--your parents don't like western herbs...even herbs like basil or oregano? What about "Asian" herbs like coriander? I have a 77-year old Japanese food who is crazy about herbs and dairy products; I guess it depends on the person. I recently bought a sansho plant at a plant fair in Ikebukuro. It smaells and tastes amazing. Do you ever get a chance to come up to Tokyo? If you ever wanted to do a meet-up, I bet a lot of your readers in Japan would want to meet you.

David said...

I meant to write 77 year old Japanese friend, not "food" LOL.

obachan said...

Your mom must have been extremely lucky if she was able to eat meat that often during the war. I guess nikujaga was such a feast at that time when most people lived on potatoes or sweet potatoes with a little salt to season them.

Haha.. I was wondering what Japanese food would keep for 77 years. ;) Maybe umeboshi?

Anyway, I guess my parents don't like sansho, either. They don't like herbs very much anyway, even popular one like shiso.

Meet-up with my readers?! Wow that'd be great! Maybe someday, after I find a job here and start getting some income. You know, my own money.

AK said...

potato stew is my favourite dish. you can add in carrot, onions and meat. suitable for kids nd old folks.Go well with hot steam rice.


Blog Widget by LinkWithin