Salty Green Lemon Potato Salad
Salty Green Lemon Potato Salad is an earthy dish, that showcases the rich flavor of Yoshina potatoes, an heirloom potato grown on farms around Akitsu, a small fishing village located along the coast of Hiroshima prefecture. Once the most famous potatoes in Japan because of their flavor and cooking abilities, Yoshina potatoes are being revived by local farmers and featured in area restaurants. The recipe is an adaptation of one created by Marie Chiba of the sake bar GEM by Moto in Tokyo’s Ebisu district. GEM by Moto is famous for the cutting-edge sake it has on offer and the creative dishes it makes to eat along with them. Marie designed the potato salad to be served with “Kusa,” a sake brewed by her friend Miho Imada, owner and master brewer of Imada Shuzo Sake Brewery in Akitsu. Akitsu is also famous for being where Japan’s ginjo and dai-ginjo sake were first brewed in 1870.
“Kusa” is a light, refreshing dai-ginjo sake with a delicate perfume-like fragrance and citrusy flavor. It pairs well with all kinds of vegetable dishes and other light foods.
Imada Shuzo, under Miho’s direction, is a leader among the new generation of Japan’s ginjo sake brewers, and she brews enchanting sakes with the citrusy-floral aromas characteristic of ginjo sake, but with brighter acidity and earthier flavors because of the local Hattan-so heirloom rice she uses in the process. “Kusa,” which means grass in Japanese, is a special edition sake Miho makes each spring. It captures the green fragrances and flavors of the season and is made to be enjoyed with vegetables. But any of Imada Shuzo’s “Fukucho” branded sake pair well with this dish.
Salty Green Lemon Potato Salad
Shio Ao-Lemon Potato Sarada : 塩青レモンポテトサラダ
Serves 4-6
Ingredients
Potatoes, 4 large (about 1 1/2 lbs. or 675 g) — See Note
Corn, 1 cup (240 cc)
Seasonings
Butter, 1 1/2 tablespoons
Canola or Other Neutral-Tasting Vegetable Oil, 2 tablespoons
Sugar, 1/2 teaspoon
Sea Salt, 1 teaspoon
Usukuchi Soy Sauce, 1/2 teaspoon
Salty Green (or Yellow) Lemons, 1/2 to 1 tablespoon to taste
Rice Vinegar, 2 tablespoons
Cream Cheese, 1/4 lb. (112 g)
Aromatics / Flavorings
Freshly Ground Black Pepper, 1/2 teaspoon
Sansho Berries, 1/2 teaspoon (optional)
Toasted Sesame Seeds, 2 teaspoons
Shiso Leaves, 10
Directions
In a small fry pan, saute the corn in the butter over medium heat until lightly browned and caramelized. Add the usukuchi soy sauce, mix, and turn off the heat. Chop the Salty Green Lemons into small dice. You can either rinse some of the salt off of them or leave them “as is”. Chiffonade the shiso leaves.
In a large bowl, make the paste dressing. Cream together the cream cheese, canola oil, sugar, sea salt, and rice vinegar, then mix in the salty green lemons, black pepper, sansho berries, toasted sesame seeds, and half of the shiso leaves.
Peel and cut the potatoes into medium-sized chunks, put in a saucepan, cover with water (do not salt the water), and boil until soft, about 20 minutes. Drain. Add the still hot potatoes and the corn to the paste dressing and mix and mash the potatoes with a large spoon, keeping some chunky pieces.
Serve
Mound the potato salad in a serving bowl and top with the remaining shiso leaves. The salad can be served warm, at room temperature, or chilled after having been refrigerated. It will keep for about 3 days.
Note
Potatoes — To match the flavor and cooking abilities of Yoshina potatoes, use Irish Cobbler or similar types of potatoes.