Lots of my supper clubs and private dining come from requests (ie- just ask me!). The next upcoming ones are:
I’m pretty excited about the gluten-free night, as I’m doing “Journey of the Soybean” as the first course. In celebration of this, I’d like to share a gluten-free interesting take on a potato salad, fast & loose, Ronin-style:
Edamame and Hijiki Potato Salad
None of the ingredients have to be perfect, if you want more or less of something- go for it! This helps hone your natural cooking skillz (with a z). This serves about 4 people as a side dish.
- 100 g shelled edamame (a couple cups)
- 1 big potato (or 2 small)
- 1 spring onion/scallion
- 2 Tbsp dried hijiki seaweed
- 1 Tbsp white rice vinegar
- 1 tsp sesame oil
- 1 tsp plain vegetable oil
- 1/2 tsp tamari
- salt & pepper to taste
- Soak hijiki in hot water for 15 minutes. Drain.
- Boil a big pot of salted water.
- Chop up potatoes into cubes. Boil in salted water until done, about 8-10 min. Drain.
- Boil edamame in salted water for 4 minutes (if you’re clever, you could team it up with the potatoes in one pot). Drain.
- Cut spring onions into thin strips a couple inches long. (TIP: Put the cuttings in ice water and they will curl up and look cool.)
- In a separate bowl, whisk all the dressing ingredients together, slowly adding salt and pepper to your liking.
This can be served warm, room temp, or cold. If you’re making it for later, once cooled, make sure you cover it and put it in the refrigerator within an hour. There are two ways to assemble:
- Stack potatoes, edamame, hijiki and spring onion on plates (as shown), and pour a spoonful of dressing over top. Top with more pepper.
- Serving it homestyle in a big bowl: mix potatoes, edamame and hijiki all up with the dressing, sprinkling the spring onions on top.
And finally, enjoy with a friend (maybe)!