Japanese Hash Browns

Japanese Hash Browns

Recipe: Japanese Hash Browns

 

This recipe was created to use the leftover meat from my Roasted Chicken Ramen recipe (click for recipe), making it a 2 part recipe with no food wastage and two delicious meals from the one set of ingredients. Rich, crunchy, soy-wasabi flavours, these hash browns along with the delicious dipping sauce are good for breakfast with a fried egg or served as a snack with a cold beer or sake.

 

*Notes: If you can find Japanese Kewpie mayonnaise use this for the dipping sauce and omit the lemon juice.

 

 

Japanese Hash Browns

Makes 8 hash cakes

INGREDIENTS:

120gm leftover chicken and pork belly meat from my Roasted Chicken Ramen Recipe
400g potatoes
2 spring onions, sliced very fine + a little extra for garnish
Splash soy sauce
1 red chilli, mined
1 clove garlic, minced
Small squeeze of wasabi (optional)
1/2 tsp hot English mustard
1 tbsp toasted sesame seeds
1 cup panko breadcrumbs
Oil for frying

Dipping Sauce:
2 tbsp mayonnaise* (See *Notes above)
small squeeze lemon juice
1 tsp soy
1/4 tsp English mustard

 

METHOD:

  1. Add potatoes to a pan of salted water, bring to the boil and simmer until cooked but firm when a fork is pushed in. Drain, mash and set aside (If you over-cook the potatoes they will be too soft to form firm hash browns).
  2. Make the dip: Mix all ingredients together in a small dipping bowl and set aside.
  3. Next combine chicken and pork, spring onions, soy sauce, chilli, garlic, sesame seeds and mustard.
  4. Add the wasabi to the mash and stir through, now gently combine mash and meat mixture together.
  5. Divide mixture into 8 balls then gently flatten (1 heaped tbsp for each), then place in the freezer for 15 minutes to firm up.
  6. When ready roll each ball in breadcrumbs, thoroughly coating each ball.
  7. Heat oil in a frying pan and gently fry until crisp and golden brown on each side.
  8. Scatter with chopped spring onions and serve with dip.

 

 

 

 

 



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