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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chef Shigefumi Tachibe, Chaya Restaurants, Los Angeles: I found the flavors of Thanksgiving to be somewhat bland when I moved to America in 1983 from Nagasaki, Japan. However, I cooked American dishes every year in order to teach the traditions to my children. But now I like to add subtle Japanese twists without them being too overwhelming. Ingredients:
2 1/4 pounds large russet potatoes, peeled and cut into chunks |
1 tablespoon reduced-sodium soy sauce |
2 tablespoons powdered wasabi |
1 teaspoon sea salt |
about 1 cup whipping cream, warmed |
1/4 cup thinly sliced red and/or green shiso leaves* (optional) |
Directions:
1. Bring a large pot with water to boil over high heat. Add potatoes and cook until tender, about 20 minutes. Drain and return to same pot.
2. Add remaining ingredients except shiso. Use a masher or a hand mixer to whip potatoes to a smooth consistency, adding more cream if needed. Transfer to a serving bowl and sprinkle with shiso if using.
3. *Shiso is an aromatic herb with tender, heart-shaped, frilly-edged leaves; find it at East Asian markets.
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