Togarashi powder, or shichimi togarashi, is a Japanese seven-spice powder that packs a flavour punch to noodles, soups, rice and meat dishes. Here, it's used to flavour potatoes that are prepared using the French method of cooking in a folded pouch or parcel with lashings of butter; it's incredibly easy and seals in flavour and moisture.
- 32 Yukon gold potatoes (roughly golf ball size)
- 225 g soft unsalted butter
- 1 ½ tbsp togarashi powder (available from Asian grocers)
- 2 tbsp fresh wasabi (grated) or 1 ½ tbsp prepared wasabi, or 3 tsp wasabi powder
- 2 garlic cloves, minced
- 3 tbsp nori flakes
- salt and pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 180˚C.
Place the butter, togarashi, wasabi, garlic and nori flakes in a bowl and mix until fully incorporated.
Divide the potatoes evenly among 4 pieces of foil large enough to envelop the potatoes, then season with salt and pepper. Place 3 tablespoons of the seasoned butter on top each lot of potatoes, then fold over the foil and crimp all the edges to seal the packet. Bake for 1 -1 ½ hours or until tender.
To test, piece a potato with a small sharp knife and if it inserts easily, then it is done. Unwrap the foil packets carefully, making sure none of the butter escapes, then pour all the potatoes and the melted butter into a bowl. Serve as a side with any fish or meat or eat as a snack!