A lot has happened in a year. I can’t believe that I’ve been here in Australia for almost two years although technically I’ve actually been shuttling around here and there for the past year. 2014 was a particularly busy year for me that there was hardly any time for me to sit down and write something that’s related to this blog.
Okay. I lied there for a bit. I did write a 30++k fanfic last year and it was crazy. Feels happened. Ships happened.
But that doesn’t change the fact that I’m living quite comfortably in a new place, this time with a roommate who has benefitted from my experiments with food over the last six months. She has asked me time and time to put up the recipe here and it always slips my mind until I realised a year has passed since I’ve written anything. Hence, here I am again, trying to start anew.
Last year, one of my favorite eats in Japan is jagabata. It’s basically buttered potato and to be honest, nothing about it is spectacular because it’s really just butter, potato, and soy sauce. I’ve seen a jagabata where it has a baked potato splashed with soy sauce and a melting slab of butter on top. I’ve also tasted deep fried potatoes in butter.
I tried the later here in Australia and it was all right but it was too oily for me. So I tried cooking it differently and this second try turned out to be quite perfect.
- 2 large potatoes, skin-on, cut however you like it (wedges or in cubes)
- All the butter you want (I use around 2 tbsp of butter)
- 1 tbsp light soy sauce (use Kikkoman or any nice light soy sauce you like)
- 1 spring onions finely chopped
- salt and pepper
- Clean the potatoes of any dirt
- Boil the potatoes in mildly salted water for 10-15 minutes until your knife can easily stab the potato
- Cut the boiled potatoes
- Heat a non-stick pan on medium-heat and melt the butter once the pan is hot
- Place the boiled potatoes and fry it in the butter until the skin is crisp
- Once fried, take it out and splash the soy sauce, sprinkle some salt and pepper
- I actually fried the potatoes in medium-to-low heat just so I can really have a nice crisp without burning the butter. If you don't want to burn your butter, put a bit of olive oil (not the extra virgin kind else it'll be too small)
The key to success here is good butter. Not margarine or daricreme but some wicked good butter. Thankfully, Australia doesn’t have a shortage of good butter that even with the Coles brand butter, I’m actually quite happy. I suppose this also works with olive oil but what is jagabata without the butter!? I’m actually quite happy with this recipe.