This is a recipe for Jagabutter Soy Sauce, rich with the oceanic aroma of Aosa and Shirasu (whitebait) from Minamata, Kumamoto Prefecture. The fluffy potatoes are coated in butter and a special seasoning blend, making it perfect as a snack or a side dish for rice. Try this exquisite dish that's easy to make with a microwave and frying pan.
Ingredients
Main Ingredients (2 servings)
- Potatoes 3 medium
- Shirasu (Whitebait) 30g
- Aosa (Dried Green Seaweed) 5g
- Butter 20g
Seasonings
- [A] Soy Sauce 1 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- [A] Cooking Sake (Rice Wine) 1 tbsp
- [A] Sugar 1 tsp
Steps
- Peel 3 medium potatoes and cut them into 4-6 bite-sized pieces.
- Place the cut potatoes in a heatproof container without draining the water, cover with plastic wrap, and microwave until tender. (Key Tip! Microwaving with moisture remaining will result in a fluffy texture.)
- Lightly rehydrate 5g of dried Aosa (green seaweed) in water, then gently squeeze out excess moisture.
- Heat 20g of butter in a frying pan until melted.
- Add the softened potatoes to the melted butter and cook, aiming to brown them rather than stir-fry them. (Key Tip! Browning the softened potatoes in butter enhances their aroma.)
- Once the potatoes are nicely browned, turn off the heat and let the pan cool down slightly.
- Add the seasonings in the following order: 1 tsp sugar, 1 tbsp cooking sake, 1 tbsp soy sauce, and 1 tbsp mirin. (Key Tip! Adding the seasonings with the heat off prevents burning and ensures the flavors are evenly distributed.)
- Turn the heat back on and mix, allowing the seasonings to deeply penetrate the potatoes. (Key Tip! Ensuring the flavors are well-absorbed will integrate the seasoning and potatoes, maximizing the flavors of the shirasu and aosa.)
- Add 30g of shirasu and the squeezed 5g of aosa, and toss briefly to preserve their aroma.
- Serve on a plate. Finished!
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