Potatoes with Ume and Wasabi Dressing
Enjoy the crunchy texture of shredded potatoes with a tangy wasabi sauce.
Photographed by Manao Okamoto
Calorie count is per serving.
Does not include the time needed to soak the potatoes in water and cool them after cooking.
Ingredients (Serves 2)
- 1 potato (150 g)
- 1-1.2 liter water
- 1 umeboshi (10 g)
- 1 tsp soy sauce
- 1 tbsp sesame oil
- 1/4 tsp wasabi (grated)
Wash the potato thoroughly and cut diagonally into thin slices without peeling. Stack the slices so that they're slightly staggered and cut into shreds. Soak in water for about 10 minutes and drain, using a strainer with a handle.
Pour 1-1.2 liters of water into a pot and place over high heat. When it comes to a boil, place the strainer containing the potatoes into the pot and boil for about a minute. Remove the strainer to drain and cool the potatoes.
Remove the pit from the umeboshi and chop to a paste. Transfer to a bowl and combine with the remaining [A] ingredients. Add the potatoes and mix together.