Japanese Sweets And Leeks Mash Recipes

WHOLE ROASTED MAITAKE STEAKS WITH JAPANESE SWEETS-AND-LEEKS MASH

Steps:

• Preheat oven to 400°F. In a bowl, whisk together soy sauce and lime zest and juice. Slowly whisk in oil; season with salt and pepper.
• Lightly drizzle oil onto a rimmed baking sheet. Trim bottom ends of mushroom clusters so they stand upright; transfer to sheet in a single layer, trimmed-sides down, at least 2 inches apart. Drizzle evenly with half of soy mixture; season with salt and pepper.
• Roast until darkened slightly and tender but still holding their shape, 22 to 25 minutes. Serve mushrooms over mash, drizzled with remaining soy-lime dressing and sprinkled with rice seasoning.

LEEK AND MUSTARD MASH

Steps:

• Peel the potatoes and cut into even-sized chunks, then cook in a large saucepan of boiling water with the lid on for 20 minutes, or until tender when pierced with a knife. Remove from the heat and drain thoroughly. Leave for 5 minutes with the lid off.
• Meanwhile, in a frying pan melt the butter and add the shredded leeks. Cook for 5-6 minutes until softened and beginning to colour. Mash the potatoes then, using a wooden spoon, beat the potatoes until smooth before adding the leeks with the milk and mustard. Season to taste.

JAPANESE 'LEEKS' WITH MISO-MUSTARD

Steps:

• Wash and trim negi. Cut them to divide the white bottoms from the more tender green tops.
• In a covered bamboo steamer set over rapidly boiling water, steam white bottoms for about 4 minutes. Add green tops and continue steaming for another 4 minutes, until negi are tender. Set aside uncovered to cool.
• Stir together mustard, miso and vinegar. Transfer negi to a serving bowl and gently fold in dressing.