Steam-roasted fingerling potatoes from Donabe: Traditional and Modern Japanese Clay Pot Cooking (page 218) by Naoko Takei Moore and Kyle Connaughton

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • takstephe on May 17, 2022

    I didn't realize I needed a tagine-style donabe for this until after I had sprung for a pot of caviar. I ended up using the steaming directions on page 179/180 for a donabe steamer (what I have) and then doing the rest according to this recipe. This came out great! Reminded me a bit of sour cream and onion potato chips but much more indulgent. The walnut dipping sauce was also killer. Seemed very strong on its own but when slathered on potato it balanced perfectly.

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