June 16, 2011
One of the most genius ideas I acquired while living in Japan was microwaving a potato. Japan has these cute little jagaimo (potatoes) that make our russets look like the sumo wrestler equivalent of potatoes. It was definitely a pain to cut and peel all those tiny jagaimo when making curry, but they were the perfect size for a “nuked potato.”
I was transported back to the aisles of Peacock the other day when I came across these adorable potatoes from Full Belly Farm at the local store. Not only are they the same size as the jagaimo in Japan, they also have the dreamy, creamy consistency of mochi.
Jaga-mayo Nuked Potato
1 small potato (fingerlings work too)
1. Poke tiny holes into your potato with a toothpick.
2. Wrap your potato tightly in saran wrap.
3. Nuke the potato for 2-3 minutes depending on the intensity of your microwave.
4. After the nukage, the potato should give a little when you press it with your finger. Be careful when removing the saran wrap from the potato. It’s hot! I like to use a pair of scissors to break the potato free from the saran wrap.
5. Squirt some mayo and pour some soy sauce over the potato. Add a pad of butter for more body.
Stoneware by Anders Arhøj.
*Every Thursday, Japanify aims to make Japanese cooking at home easy, accessible and affordable. For questions, please email Yoko directly at firstname.lastname@example.org or simply comment below!