Salt Roasted Fingerling Potatoes
Simplicity at its best
Tagine-style donabe, "Fukkura-san" (large)
5-6 as an appetizer snack
- 1 pound (450 g) small to medium-size fingerling potatoes
- 1 teaspoon salt
- Creamy yuzu-kosho dipping sauce
- Fill water in the lid of "Fukkura-san" and leave for 3-5 minutes. Add the potatoes and rinse. Drain water and toss the potatoes with the salt.
- Set a grate in the skillet of "Fukkura-san". (I suggest you line the skillet with a piece of aluminum foil before placing the grate for easier cleaning.)
- Place the potatoes on the grate, cover with lid, and roast over medium-high to high heat for 30-35 minutes or until the potatoes are tender. (The cooking time varies depending on the size of the potatoes. You can check the doneness of the potato by inserting a skewer into it.)
- Turn off the heat and let it rest (with the lid on) for 5-10 minutes.
- Serve with Creamy yuzu-kosho dipping sauce.
- By filling water in "Fukkura-san" lid for a short time, the lid absorbs moisture and gives steam effect during cooking.
The skillet of "Fukkura-san" can become extremely hot, and the bottom side will radiate heat during cooking. Be careful with the heat and handle with care at all times. Make sure your cooktop has enough heat resistance. If the cooktop becomes too hot, turn off the heat immediately. If "Fukkura-san" becomes too hot, wait until it’s cool down enough to handle after turning off the heat.
Simply, put the potatoes on the grate and cook with lid on.
Variation: Satsuma-imo (Japanese sweet potato) is also great to steam-roast in “Fukkura-san”. Place an unseasoned small to medium-small satsuma-imo on the grate, and cook over medium-heat until tender. I love the rich creamy texture of it, with the almost golden color inside.
About the measurements used in our recipes
|For rice measurement, traditional Japanese rice measurement is used.|
|1 rice-cup = 3/4 US cup = 180 ml|
|Other conversions (US to metric measures)|
|1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml