- Japanese potatoes (いも) (more tasty then Dutch ones)
- some kind of boil flavoring method (either bullion or だし)
- real Hokkaido butter (北海度バータ)
- optional Daikon, Japanese radish (だいこん)
This is a traditional Dutch winter dish, which can be cooked under Japanese circumstances.
The Dutch name is Hutspot and it's classified as a 'stampot'. I've decided that the Japanese translation is フットスポト (Huttosupoto).
Like most Dutch dishes, it's always a challenge to bring flavor to them. Therefore I recommend that you use salt, pepper and bullion and eat this with bacon or pork.
1. Shave the potatoes, slice them in half and put them in a pan of water with the flavoring.
2. Shave the carrots (I know you can do that), chop them in 8 pieces and add them to the potatoes. Also, add the optional Daikon.
3. Turn on the pan on a low fire while adding a sliced union.
4. After 20 minutes, check if the potatoes are soft and tasteless.
5. If so, remove the water and higher the fire for 2 minutes.
6. Add some milk and the butter and use a strong tool to mesh everything together.
That's it! Enjoy!