Wasabi in Potatoes

I like fusing ingredients from different cuisines generally, but did not brave to do so in my instances. This time round, I managed to create another fusion dish after being inspired by this blog. I adapted wasabi, soya sauce into the all time comfort potatoes. Spring onions thread wasabi’s zingy flavour and the melted cheese together with the potatoes.

Ingredients (Serve 3 -4 )

  • about 500 g  of potatoes (I used baby potatoes here)
  • 1 tbsp of wasabi paste (depends how much you want to experience the choking sensation of it)
  • 1/2 tub of fresh cream (~100ml) OR  a few dashes of milk
  • 2 stalks of spring onions, chopped
  • 1 tbsp of soya sauce
  • 2 cloves of garlic, bashed
  • black pepper
  • about 50 g of grated cheese (I used Dubliner cheese)
  • a few pinches of paprika powder
  • any frozen vegetable items in the fridge you want to clear up, broccoli in my case. Sweet corns, peas, carrots are good too.


  1. Boil the potatoes and bashed garlic in salted water until soft, drain and set them in a casserole dish. If using vegetables, cook them in the last few minutes in the same pot as the potatoes.
  2. Break up the potatoes into smaller bite sizes in a bowl.
  3. Add in fresh cream/milk, a few shakes of black pepper, chopped spring onion and wasabi paste. Then, mix evenly.
  4. Drizzle a bit of soya sauce over the potatoes, mix it up for more flavour.
  5. Arrange the broccoli on top of the potatoes.
  6. Sprinkle grated cheese over them followed by a few pinches of paprika powder.
  7. Place the whole dish into the oven to bake for about 15 – 20 minutes at 180°C.

My food critics at home agree with it totally. A hybrid of Asian and European cuisine is hence published here. Hope you enjoy it too.


2 thoughts on “Wasabi in Potatoes

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