Jaga-Butter-Shoyu (Hokkaido’s Steamed potato with butter and soy sauce)

Regional Specialties
This article can be read in about 3 minutes.

This super simple dish is one of Hokkaido’s most popular food icons. For most Japanese people, if not everyone, the combination of potatoes and butter resembles Hokkaido, and in fact, the prefecture is by far the biggest producer of those two in Japan. We all know that they are one of the best couples in the world of food, but with the touch of soy sauce, the dish magically turns into a Hokkaido’s specialty. It’s literally potatoes, butter and soy sauce! What could be simpler than this?

-INGREDIENTS- (serves 4)
4 large potatoes (starchy varieties are highly recommended)
4 knobs butter(Either salted or unsalted will do)
8 tsp Japanese soy sauce (2 tsp per potato)
Water for steaming (or water with a teaspoon of salt for boiling)

1. Wash the potatoes well to remove the mud on the surface. There is no need to peel.

2. Place them in a steamer or a pot with water and a teaspoon of salt. Either steam or boil until they are tender (Check by sticking a tooth pic through each one).

3. Dish them up on a plate, and make a christcross cut in each one half way through. Then break them into quarters

4. Put a knob of butter and 2 table spoons of soy sauce on each potato, while they are still piping hot.

※Try this recipe out with different kinds of starchy potatoes, Japanese soy sauce and butter to explore and find out your own combination.


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