From spring to early summer time, it is the best season for potatoes. In Japan, people call them “Shin-jaga” which means, new potatoes. As it describes it, the potatoes are very fresh, sweeter, and softer, triggering a tender texture. Today, I will show you one delicious recipe that’s simple to make, and would be a good appetizer too!

The Trio Ingredients

We use 3 ingredients for this recipe: 1) Potatoes (Shin-jaga preferred but regular one is also OK), 2) Cheese, and 3)Cod roe (mentaiko). If you’ve never heard of mentaiko, it is a spicier version of “tarako”, which are the eggs of cod, or a fish called “tara”. They are so tasty, and highly popular in Japan. People usually just eat it on top of white rice, or it could be used in countless different meals like pasta, bread, and potatoes! Because of the salty taste, it matches well with the carbs. Being that set, the 3 ingredients are frequently used as a trio set in many meals in Japan, and are usually called “Mentai-jaga-cheese” when combined together. For example, there is mentai-jaga-cheese pizza, and baked pasta, and this combination is just so popular, and never not tasty! Just imagine the baked potato topped with the salty cod roe & the oozing melted cheese! There is no way it tastes bad! Therefore, the point I want to stress is that it’s very difficult to mess up cooking if you use these trio ingredients!

Recommended for an appetizer

In Japan, this is a classic menu in “Izakaya”, or drinking bars in Japan. If you haven’t experienced the Japanese Izakaya yet, it is a must-do when you come and visit! They offer many small plated menus called “otsumami”, and it is kind of like the spanish tapas. Just like in Spain, there are so many varieties of menus you could choose from, from vegetables, fish, to meat… and usually this recipe is popular and could be spotted in major places. Because of the salty taste, it matches well with any kind of sake, or wine. So, this is one easy recipe you could make at home to drink with your choice of alcohol! It’s a good “+1 recipe” you could always keep in mind, when you want to embellish your menu!

The potato is thinly sliced so the cod roe & cheese could melt through the ridges.

Category

Yields1 Serving

 1 Large potato
 1 tsp Olive oil
  Mentaiko (Cod Roe)
 Cheese (As much as you like)
 Pinch of salt & peper

1

Wash the potato well. Leaving the skin on, make ridges by slicing the potatoes thinly, to about 2/3 down (Be careful not to slice all the way through). Place in water for 10 min.

2

Take out the potato from the water, and place in a microwave and heat for 5 min under 600W.

3

Pour olive oil into the ridges, and sprinkle salt & pepper. Bake in the oven for 10 - 15 min or until fully baked.

4

While waiting for it to bake, smush the cod roes in a small bowl, so that the roes come out of the skin. This will help distribute it evenly on top of the potato.

5

Place the mentaiko on top and sprinkle cheese. If you have a burner, use it to melt the cheese. If not, just bake in the oven for another 1-2 minutes.

Ingredients

 1 Large potato
 1 tsp Olive oil
  Mentaiko (Cod Roe)
 Cheese (As much as you like)
 Pinch of salt & peper

Directions

1

Wash the potato well. Leaving the skin on, make ridges by slicing the potatoes thinly, to about 2/3 down (Be careful not to slice all the way through). Place in water for 10 min.

2

Take out the potato from the water, and place in a microwave and heat for 5 min under 600W.

3

Pour olive oil into the ridges, and sprinkle salt & pepper. Bake in the oven for 10 - 15 min or until fully baked.

4

While waiting for it to bake, smush the cod roes in a small bowl, so that the roes come out of the skin. This will help distribute it evenly on top of the potato.

5

Place the mentaiko on top and sprinkle cheese. If you have a burner, use it to melt the cheese. If not, just bake in the oven for another 1-2 minutes.

Baked Potato with cheese & cod roes (Mentai-jaga-cheese)
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