POTATO BOATS YOSHOKU-STYLE WITH KATSU SAUCE
These baked potato boats have a taste similar to Japanese korokke, which are made with potatoes and meat and fried. Beef may be excluded from this recipe to create a delicious vegetarian main dish, enhanced by the rich taste of the katsu (tonkatsu) sauce.
Serves 2 to 3
363 kcal Protein 10.1 g Fat 20.2 g (per person)
- 4 small potatoes (500 g /1 lb.)
- 1 T vegetable oil
- 1 t olive oil
- 1 t butter
- 1 t vegetable oil
- 100 g (3.5 oz.) ground beef
- 50-60 g (about 1/3 C) minced onion
- 1 t Kikkoman Soy Sauce
- Black pepper to taste
- 1 T butter
- 4 T panko (Japanese-style bread crumbs)*
- 2 T milk
- 1 T butter
- Pinch of salt
- Kikkoman Katsu Sauce
- Cabbage finely shredded (optional)
- Preheat oven to 200ºC (400ºF). Wash potatoes and wipe dry. Mix 1 T vegetable oil and 1 t olive oil in a small bowl, then brush this mixture over the potatoes, covering completely.
- Bake the potatoes in oven for 30 minutes, or until skewers can be inserted without resistance.
- While the potatoes are baking, heat 1 t butter and 1 t vegetable oil in a frying pan and sauté the beef over medium-low heat. When the meat changes color, add onion and sauté until tender. Add soy sauce and pepper, turn off heat.
- Heat a frying pan and melt 1 T butter to sauté the bread crumbs slowly over low heat, until they turn golden brown. Place on paper towel and set aside.
- When the potatoes are baked, remove from oven and cut in half. Scoop out the pulp with a spoon to make a 5 mm (0.2 in.) thick shell.
- Mash the pulp with a potato masher while still hot. Add milk, 1 T butter and a pinch of salt. Add the sautéed beef mixture to the mashed potatoes and mix well. Fill the potato shells with the potato mixture, and sprinkle with the sautéed bread crumbs.
- Bake the potato boats for 10 to 12 minutes. Adjust time depending on size of the potatoes.
- Remove from oven and serve the potato boats with cabbage on the side. Drizzle plenty of katsu sauce on the potato boats when eating.
Note: Olive oil or other vegetable oils may be substituted for butter when sautéing; when using a non-stick pan, amounts may be reduced.
* Japanese bread crumbs are large and coarse, with a crunchy texture.
Recipe by Michiko Yamamoto
1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
This recipe was inspired by “The Japanese Table” feature article “Japanese Fusion Cuisine: Yoshoku-Style Dishes” included in this issue.