Crispy roasted red potatoes and a miso mayonnaise with various Japanese garnishes; edamame, nori, avocado, cucumber, and soy marinated salmon.
Crispy Roasted Red Potatoes
2.2 pounds (1kg) Red Potatoes, diced ½ inch
2 tablespoons (30ml) Vegetable Oil
2 teaspoons (6g) Sea Salt
2 tablespoons (18g) Furikake Seasoning
2 teaspoons (10ml) Roasted Sesame Oil
¾ cup (180ml) Japanese Mayonnaise (Regular Mayonnaise can be subbed)
2 tablespoons (14g) White or Yellow Miso
Shoyu Marinated Salmon Belly
1-1/2 pounds (680g) Fresh Salmon Belly, skin removed and diced ½ inch cubes
3 tablespoons (45ml) Double Fermented Soy Sauce* (see note)
1 tablespoon (8g) Black Sesame Seeds
1 tablespoon (8g) Toasted White Sesame Seeds
¼ cup (33g) Green Onions, chopped
1-1/2 cups (225g) Frozen Shelled Edamame, thawed
2 each (180g) Avocados, sliced
2 cups (280g) English Cucumbers, thinly sliced
½ cup (14g) Nori, cut into thin strips
Prep Time: 25min | Cook Time: 20min
Preheat an oven to 425 F (218 C).
In a large bowl combine the potatoes, vegetable oil and salt. Toss to combine and spread evenly on a nonstick baking sheet. Roast the potatoes in the oven for 20-25 minutes or until they are golden and crispy. Turn the potatoes over halfway through the cooking process to ensure they cook evenly. As soon as they come out of the oven season them with the furikake seasoning and drizzle with the sesame oil.
While the potatoes are roasted prepare the miso mayo and salmon. To make the miso mayo simply combine the mayonnaise with the miso and stir to combine. Set aside until ready to use.
To prepare the salmon gently combine the salmon, double fermented soy sesame seeds and green onions. If you cannot find double fermented soy, a secondary option can work by simmering regular soy in a saucepan until it is reduced by 33%. Allow the soy to cool completely before using. It’s not exactly the same but the flavor will be more concentrated.
To plate up the dish, begin by placing the crispy potatoes in the bottom a bowl. Drizzle the miso mayo over the top of the potatoes and simply garnish the top with the toppings: Marinated Salmon, Edamame, Cucumber, Avocado slices, and Nori. Serve while the salmon is cold and the potatoes are hot for best results.
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