Recipe: Potato and miso rosti with nori salt & crisp wakame

Halfway between a rosti and okonomiyaki, this happiness-inducing recipe combines the comforting crunch of crispy fried potato with the umami hit of miso. Topped with a quick tonkatsu sauce and creamy Japanese mayo, the rosti is seasoned with nori-speckled salt, given crunch from deep fried wakame flakes and a boost of savouriness from paper-thin dried bonito flakes.

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Ingredients

Serves 2
500g potatoes, peeled and grated
2 tbs white or yellow miso paste View
2 tbsp butter
2 tbsp wakame flakes View
1/2 cup canola/vegetable oil for deep frying
Japanese mayonnaise View
2 spring onions, finely sliced
1/4 cup dried bonito flakes View
Nori salt (to taste) View
1 tsp shichimi togarashi View
FOR THE TONKATSU SAUCE (optional)
1 tbsp ketchup View
2 1/2 tsp Worcestershire sauce View
2 tsp oyster sauce View
2 tsp caster sugar

If making the Tonkatsu sauce, combine the ketchup, oyster sauce, Worcestershire sauce and sugar in a bowl and stir well until sugar dissolves.

Heat the vegetable or canola oil in a small saucepan until it reaches 180C (to test it, drop in a piece of grated potato- it should brown in seconds). Carefully add the dried wakame flakes and fry for 5-10 seconds, or until they lighten in colour and become crispy. Remove carefully from the oil and transfer to a few sheets of paper towel.

In a large bowl, combine the grated potato, miso paste and half the sliced spring onion. Mix until very well combined.

Heat a non-stick or cast iron pan over a low heat, and add a quarter of the butter. When the butter has melted, add half the potato-miso mix in a circular mound and spread it out slightly without pressing down. Cook for 4-5 minutes, or until edges begin to brown, then use a spatula or wooden spoon to push in the sides gently and create a neat circle. Push down lightly with a spatula and cook for another 3-4 minutes, or until you see the sides of the rosti start to set.

Place a plate over the rosti then flip carefully. Melt another quarter of the butter and slide the rosti back into the pan (uncooked side down). Cook for another 10-or-so minutes, then serve onto a plate.

Make a second rosti with the remaining potato mix.

Drizzle the rosti with tonkatsu sauce and Japanese mayonnaise, scatter with nori salt, crisped wakame flakes, bonito flakes, remaining spring onion and shichimi togarashi. Serve hot.

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