Broiled Mentaiko Potato Slices With Truffle Dressing

Ingredients

· 2 red potato or russet potato

· ¼ cup Japanese mayonnaise

· 2 table spoons of masago

· ½ teaspoon of fresh lime juice.

· Handful of micro greens or radish sprouts

Drizzle of White truffle oil

Directions

Boil a pot of water, enough to cover the potatoes. Season the water well with salt and put the potatoes in the boiling water for 15 – 20 minutes (Depending on the size of the potato, cooking time will vary. Do not overcook the potato, otherwise it will be mushy and difficult to work with. The potato should be 85% cooked as they will cook further in the oven).

While the potato is cooking, mix together the Japanese mayonnaise, mentaiko, and lime juice. The mixture should a thick paste with the texture similar to soft cream cheese. If it’s too thick, add more mayonnaise, if it’s runny, add more masago. In a separate bowl, mix together the micro greens / radish sprouts and truffle oil.

Once the potato is cooked, place it in ice water until its cool enough to handle. If you’re using russet potatoes, peel the skin off as you’re working with it. If you’re using red potatoes, you can choose to keep the skin intact. Slice the potatoes into ¼ thick slices. Preheat the oven to broil at 450 degrees. Spread the mentaiko mixture on the potato slices using a butter knife. Place in oven for 2 -3 minutes until the tops are slightly browned. Remove from the oven and place the truffle radish mixture on top.

You might need to play around with the timing a bit, what you want is a nice crust on the surface and still have it soft inside; hence the high heat broil. Depending on your oven, you might want to rotate a minute or two into the cooking to prevent spots from burning.

Maguro Pizza

I've heard this recipe for a long time and I've always thought it was an Americanized version of someone trying to cook Japanese food until I tried it myself. I used to be a real purist when it came to Japanese food, but the ingredients combine very well. I usually don't eat maguro because it lacks taste, but it's very well presented in this dish.

Ingredients

· 1 pc flour tortilla (6” or 8”)

· Sushi grade maguro

· ¼ of a red onion

· 1 small handful of micro greens or radish sprouts.

· 1 teaspoon of mentaiko (spicy Pollack roe – available in Japanese grocery stores)

· 1 tablespoon of ponzu

· 4 tablespoons of Japanese mayonnaise

· 2 teaspoons of white truffle oil

Directions

Slice the maguro into paper thin slices and set aside. It might be helpful to slightly freeze the maguro so it’s firmer and easier to work with.

For the base of the maguro pizza sauce, mix the mentaiko, ponzu, and Japanese mayonnaise together and keep in the refrigerator.

Brush the flour tortilla with olive oil and grill on an open fire or gas grill. Grill the tortilla until it’s lightly brown and slightly firm. The texture of the tortilla should be crunchy. Over-grilling will cause the tortilla to crumble (because it's so crispy) when you cut it.

Once the tortilla is finished, use the mentaiko mayonnaise like a pizza sauce and spread on the tortilla. Lay slices of the maguro until the tortilla is covered. Next, place the thinly sliced red onions on the maguro. Mix white truffle oil with the micro greens / radish sprouts and spread across the top of the maguro pizza. Cut diagonally into 8 pieces and serve.