Served hot or cold, with or without its broth, chef Baker Hsu’s Japanese-inspired potato dish is the perfect shoulder season potato dish. Served over semitranslucent, gluten-free shirataki noodles, beside shiitake mushrooms or other seasonal produce, this dish puts potatoes on a delicious pedestal. And if you’re too tired to cook or love your version so much that you want to see what the pros can do, you can enjoy this dish as a part of Torafuku’s seven-course anniversary omakase available until the end of September.
1 pound tricolour or warba potato
1 medium-sized lotus root
10 shiitake mushrooms
1 litre water
300 millilitres tamari
100 millilitres corn syrup
100 millilitres sesame oil
1 pack shirataki noodles (usually 10–12 knots)
Boil potatoes for 10–15 minutes or until tender. Feel free to cut the potatoes into smaller pieces if they are larger than a golf ball. Drain potatoes and let cool on a tray.
Peel and thinly slice the lotus root and shiitake mushrooms.
Use a Dutch oven or heavy-bottomed pot to sauté potatoes until browned. Remove potatoes, set aside, and repeat the process with the shiitake mushrooms.
Once the mushrooms are browned, deglaze the pot with the water, tamari, corn syrup, and sesame oil.
When the pot comes to a boil, add the roasted potato, shirataki knots, and lotus root. Simmer for 15 minutes.
Serve hot or cold, with or without the remaining broth.
Garnish with chopped chives.