Rosemary Potatoes with Yuzu Kosho- Japanese home cooking class in Tokyo
We serve a potato dish infused with the rich aroma of rosemary, accompanied by yuzu kosho, a traditional Japanese condiment.
This seasoning, which skillfully blends yuzu peel and chili peppers, is characterized by the refreshing citrus fragrance of yuzu and the mild spiciness of chili. By adding yuzu kosho to rosemary potatoes, we achieve a brilliant fusion of Western and Japanese flavors.
Rosemary Potatoes with Yuzu Kosho- Japanese home cooking class in Tokyo
Please book from here.
Ingredients (for 2 servings):
2-3 potatoes
1-2 sprigs of rosemary
1-2 cloves of garlic
70ml olive oil
Salt to taste
Black pepper to taste
Yuzu kosho (Japanese citrus chili paste)
Yuzu kosho is a condiment originating from Kyushu in Japan, made from yuzu peel, chili peppers, and salt.- Japanese home cooking class in Tokyo
Instructions:
Wash the potato skins and microwave them at 600W for 7 minutes. Cut into bite-sized pieces.
In a frying pan, add olive oil, unpeeled garlic cloves, and rosemary. Heat on low until fragrant. Add potatoes, salt, and black pepper, and lightly mix everything together. Cover with a lid and steam-fry on medium-low heat for 5-10 minutes.
When the potatoes are cooked through and have a golden-brown color, the dish is ready. Serve on a plate and garnish with yuzu kosho.
This is a simple and delicious side dish where you can enjoy the aroma of rosemary and the fluffy texture of potatoes.
Please book from here.
