Japanese Potato Casserole
A fusion Japanese-inspired potato casserole with a crispy topping. The sweetness of the potatoes pairs perfectly with the savory flavors of the dish.
Ingredients
- ●3 large Irish potatoes
- ●1 cup Mushy peas
- ●1 Casserole dish9x13 inch
- ●2 tablespoons Soy sauce
- ●1 tablespoon Sesame oil
- ●1 tablespoon Grated ginger
- ●1/4 cup Sesame seeds
- ●2 tablespoons Sesame oil for brushing
- ●1/2 cup Breadcrumbs
- ●1/4 cup Chopped green onions
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Peel and thinly slice the Irish potatoes. In a large bowl, combine the sliced potatoes, soy sauce, sesame oil, and grated ginger. Toss to coat.
- 3
Transfer the potato mixture to a 9x13 inch casserole dish. Top with the mushy peas.
- 4
In a small bowl, mix together the sesame seeds and breadcrumbs. Sprinkle the mixture evenly over the top of the casserole.
- 5
Brush the sesame oil over the sesame seed mixture.
- 6
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the potatoes are tender.
- 7
Remove the casserole from the oven and sprinkle with chopped green onions.
- 8
Return the casserole to the oven and bake for an additional 5-10 minutes, or until the green onions are slightly caramelized.
- 9
Remove the casserole from the oven and let it cool for a few minutes before serving.