May 14, 2020

Kofuki-Imo – Harumi’s Recipe

Kofuki-Imo, a combination of sweet and savoury ingredients capable of making simple potatoes a rich flavor with a unique texture.

 

Kofuki-Imo

 

Today’s recipe doesn’t need much explanation, but don’t be fooled by the few ingredients and the easiness of execution.
These sweet and sour potatoes are really delicious.

I found the recipe by looking through the recipe book of the fantastic Harumi Kurihara.
Do you know her? Thanks to her, already when I was in Italy, I got closer to the flavors of Asian cuisine, even before I moved here.

Harumi is a culinary writer who based her career on simple “home cooking”. No impossible or too expensive ingredients.
Her goal is to give everyone, no matter where in the world we live, the chance to bring on our tables dishes famous here in Japan.

Starting as a cookbook author, she became soon a host and presenter of some TV programs until she became a giant of the “Daily Lifestyle” thanks to her chain of stores.

In short, let’s say that her name grow a lot over the years, and even if this can make some people turn their noses up, for me she remains a good “先生” (“Sensei, Teacher).

Kofuki-Imo

I kanji in cui viene scritta la ricetta di oggi, ne descrivono il sapore e la consistenza 甘辛粉吹きいも 

甘 –  Sweer

辛 – Salty

粉吹き – Powdered

いも – Potatoes

Roughly-cut pieces of potatoes, boiled and toasted in a pan with soy sauce, sugar and butter.

The result is a sweet and sour dish with a powdery texture perfect as a snack, as an accompanying dish and why not, also as an element of our Obento.

Here is the recipe.

Kofuki-Imo

Ingredients

600 g Potatoes

3 tbsp Sugar

2 tbsp Soy Sauce

20 gr Butter

Ley’s Cook

In a bowl, whisk together the Soy Sauce and Sugar. The only thing that you have to pay attention is make the sugar melt in the soy sauce

Peel the potatoes and cut them

Given the recipe, I bought small potatoes, and I just cut them in half. If you have large or medium potatoes, you can cut them in four. Try to create pieces of similar size so that they cook uniformly

Wash the potatoes and put them in a pot covered with water. It is not necessary to salt the water, as we will add the flavors later

Light the fire on a high flame and place your pot of potatoes and water without lid.When the water boils, cover with the lid and lower the flame. Let the potatoes simmer for 12 minutes, checking from time to time with the help of a toothpick, the state of cooking on the inside.When the water boils, cover with the lid and lower the flame.

Let the potatoes simmer for 12 minutes, checking from time to time with the help of a toothpick the state of cooking on the inside. (The toothpick should easily)

When the water boils, cover with the lid and lower the flame. Let the potatoes simmer for 12 minutes, checking from time to time with the help of a toothpick the state of cooking on the inside.

(The toothpick should penetrate easily, without encountering any kind of resistance).

Once they’re ready, drain the potatoes and put them back on the stove. Let them cook for a minute on a low heat, as during this time we need to let evaporate the moisture on  their surface.

While you shake them with the movements of the pot add the mix of soy sauce and sugar.
(Try to touch the potatoes as less as possible or you will risk to break them or crumble)

Turn off the fire and add the butter. Let it melt naturally on your potatoes and mix them gently with the help of a spoon.

Serve still warm!

いただきます

 

en

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