Recipe: Appetizing Kinako Butter Potatoes

Kinako Butter Potatoes. Great recipe for Potato Filled Kinako Mochi. Since making red bean paste takes time, and I didn't have any sweet potatoes, I figured I could try using regular potatoes. And when I tried it out, they came out voluminous and were a perfect snack.

While this is especially complimentary to many baked goods and sugary foods, it can be used to season or add a touch of umami to a variety of savory dishes as well. A New Year's tradition in Japan is eating warm, freshly pounded mochi under a thick dusting of a toasted soybean flour called kinako. Pounding mochi probably deserves to be a once-a-year task, but eating kinako shouldn't be. You can cook Kinako Butter Potatoes using 4 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Kinako Butter Potatoes

1. Prepare 2 medium of Potatoes.
2. You need 10 grams of Butter.
3. You need 3 tbsp of Kinako.
4. It's 1 tbsp of Granulated sugar.

Toasty and nutritious, it is as good baked into quick breads as it is sprinkled on toast, with a comforting flavor reminiscent of peanut butter. Hot foaming butter and sautéing roasted garlic, combined with the aromatics of black pepper, rosemary, and lemon zest, reminds of peeling the crusty bits of potato from the corner of a baking pan on Thanksgiving. Individually dunked in butter and eaten as a finger food, the simple genius of salt potatoes became apparent. The brine boils at a higher temperature than water, so the potato flesh steams inside the skin, which acts as a barrier to the salty brine.

Kinako Butter Potatoes step by step

1. Microwave the potatoes (for about 4 minutes to 4 minutes and 20 seconds at 600W). When cooled, peel the skin, and cut into 1~1.5 cm cubes..
2. Heat a frying pan, and add the butter. When it's melted, add the potatoes, and fry for 2 ~ 2.5 minutes over high heat while shaking the pan..
3. Sprinkle kinako and granulated sugar. Turn off the heat when the potatoes are coated by shaking the pan..
4. Sprinkle more kinako on top if you like..

Add to Wishlist Thick, crispy potato chips made from regional potatoes in Hokkaido. These crunchy chips taste like they've been dipped in rich butter and then lightly dusted with salt. So for those who like peanut butter, defiantly give kinako a try, which is a healthier alternative but in powder form. I bought it to go with my homemade raindrop cake, but honestly I didn't like the combo of the. In case you don't remember or are a new reader, kinako is toasted soy flour.