Posted on: Wednesday, July 6, 2005
FOOD FOR THOUGHT
|
By Wanda A. Adams
Advertiser Food Editor
For homesick Hazel Rizzi, living on the Mainland, here are ideas for those Korean-style potatoes you get in Korean barbecue places.
Amy Okada sent this recipe that she jotted down from a Japanese cooking show. She said that, without the optional butter, it tastes very like the Korean potatoes. The “drop lid” required for the recipe is a lid that fits inside the pot right down over the food; Japanese use a wooden version. This helps liquid to evaporate slowly. You can also substitute a circle of parchment or foil. Potato simmer: Peel 4 medium potatoes and cut into bite-size pieces; wash in cold water to remove starch and drain. Place potatoes in pot with 1 2/3 cup dashi or chicken broth, 3 tablespoons sugar and 1&Mac221; tablespoons shoyu (it’s important that you select a pot small enough so the broth just covers the potatoes). Cover with a drop lid. Simmer until potatoes are almost cooked. Remove from heat, uncover and cool. Reheat, covered with drop lid, and cook until soft and liquid is almost gone. Remove from heat, uncover and add another 1-11/2 tablespoons shoyu and 2 tablespoons butter, if using. This recipe from Chang Bon Choi of Kim Chee Restaurant is the real thing; Jeanora Chang of Honolulu sent it in. Korean potatoes: Peel and cut 2 pounds potatoes into bite-sized pieces. Immerse them in a brine of 2 cups water and 1 tablespoon rock salt for 10 minutes; drain. Combine 1 cup water, 1/4 cup shoyu, 1/4 cup sugar, 1 tablespoon minced garlic, 1/2 teaspoon black pepper and 1 tablespoon vegetable oil. Place potatoes in shallow pan or skillet and pour shoyu mixture over. Cook over medium-high heat 10-20 minutes, stirring occasionally, until tender. Remove potatoes with slotted spoon and drizzle with 1-2 tablespoons of remaining sauce. • Per 1/2-cup serving: 90 calories, 1.5 g fat, 0 saturated fat, 0 cholesterol, 310 mg sodium, 18 g carbohydrate and 2 g protein Beverly Miller called with a tip for an easier way to make chopped eggs for potato salad or other uses. Don’t boil the eggs, poach ’em. Just fill a frying pan with water and bring it to a simmer; gently drop as many eggs as you need into the water and allow the eggs to poach until firm. Drain and cut up with a potato masher or pastry cutter. This sidesteps the whole problem with over- or under-boiled eggs and shells that stick to the egg or get into the salad. This tip was originally from Judy Thouvenel of Aledo, Texas. Mahalo, y’all..
