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Japanese · Side
Jaga-imo Miso-ni Potatoes Simmered in Miso
Parboiled potato wedges finished under a drop-lid in dashi thickened with sweet white miso, which clings to the softened edges. Green okra rounds on top add colour and snap to a humble, warming side.
- YieldServes 4
- Hands-on30 min
- Total1 h 24 min
- Difficulty
Ingredients
main
- 5medium floury or all-purpose potatoes (about 750 g)
- 1 tspsalt, for the parboiling water
- 6 tbspsweet white miso (or 4 tbsp red miso)
- 4okra pods (or 12 snow peas, a handful of peas or French-cut green beans)
dashi
- 600 mlcold water
- 10 gkombu, wiped
- 12 gdried bonito flakes (katsuobushi)
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