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Umami Taste Potatoes with Shiitake Powder and Lots of Cilantro
Introduce
Chef :
Tony SugimotoUmami Taste Potatoes with Shiitake Powder and Lots of Cilantro
This recipe is vegan and gluten-free! Pairing with cilantro is an unusual combination! These Umami taste potatoes have a fluffy texture and sweet, buttery taste.
The kabocha seeds add sweetness, so do not omit them. (Crushed cashew nuts can be substituted.) If you don’t like cilantro, feel free to substitute rosemary or leave herbs out entirely.
Ingredient
4
potatoes
2 bunches
cilantro
2 Tbsp
olive oil (or vegetable oil)
2 cloves
garlic (minced)
to taste
Black pepper
Cooking instructions
* Step 1
Grate the dried Shiitake on a grater.
* Step 2
Cut the cilantro into about 2 cm lengths. Mince the garlic.
* Step 3
Cut the potatoes into wedges, wrap in plastic, and microwave 6oow for 4 minutes.
* Step 4
Add oil to a frying pan and sauté the garlic until fragrant.
* Step 5
Add the potatoes, Shiitake powder, kabocha seeds, and salt to the pan and sauté on medium heat.
* Step 6
When the potatoes get crispy, add the stem pieces of the cilantro and sauté briefly. *Taste at this point and add more salt if needed.
* Step 7
Add the leaves of the cilantro last and briefly sauté, mixing everything together.
* Step 8
Plate and top with black pepper to taste.
Note: if there is a photo you can click to enlarge it
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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5. Prioritize Potassium
6. Eat More Plants
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8. Try the Mediterranean Diet
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