Author Notes
When I was a teenager, one day my mother 'discovered' a new potato recipe: grated potatoes, cooked in a frying pan, that quickly turned into mochi-like pancake. She got so excited about her discovery she made it for dinner for 3 days in a row.
Her recipe was straightforward: grated potatoes, salt and pepper, nothing more. I like her minimalist recipe, too, but today I added some flour to give it more shape and softness, and finish it with a brush of soy sauce and Shichimi Togarashi pepper.
Shichimi Togarashi ("seven flavor chili pepper") is a Japanese spice mix made of the following (not necessarily 7 ingredients are always used):
ground red chili pepper
poppy seed
dried orange peel
black/white sesame seed
Japanese 'sansho' pepper
hemp seed
shiso (Japanese basel)
nori or aonori (sea vegetable)
ginger
rapeseed
Japanese cooking is not so spicy in general, but shichimi adds refreshing spiciness to the dish. You can find it in Asian grocery stores. If it's not available, you can use cayenne pepper instead.
I hope you'll try this recipe and make it 3 days in a row, too! —Kyoko Ide
Ingredients
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3
small potatoes (350g)
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1/2 teaspoon
salt
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3 tablespoons
all purpose flour
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oil for frying
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1 tablespoon
soy sauce
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1/4 teaspoon
shichimi togarashi
Directions
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Peel the potatoes. If you have a food processor, cut the potatos in small pieces, and grate them in the food processor. Otherwise, grate the potatoes with a cheese grator. Add the salt and the flour, and mix well.
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Heat the frying pan on medium heat. Pour about 2 tablespoons of oil. Scoop the mixture with a spoon and gently place it on the frying pan (Don’t press it).
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When the edges are cooked (after about a minute or so), flip and cook the other side. Meanwhile, with a pastry brush, spread some soy sauce on top. Plate, sprinkle Shichimi Togarashi, and serve.
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