Best Japanese Sweets And Leeks Mash Recipes

Whole Roasted Maitake Steaks with Japanese Sweets-and-Leeks Mash image

Provided by Greg Lofts

Time 30m

Number Of Ingredients 7

1/4 cup reduced-sodium soy sauce
1 teaspoon grated lime zest, plus 2 tablespoons fresh juice
1/4 cup vegetable oil, plus more for drizzling
Kosher salt and freshly ground pepper
4 clusters (each 3.5 ounces) maitake mushrooms (aka hen-of-the-woods)
1 recipe Japanese Sweets-and-Leeks Mash
Rice seasoning (furikake), for serving

Steps:

Preheat oven to 400°F. In a bowl, whisk together soy sauce and lime zest and juice. Slowly whisk in oil; season with salt and pepper.
Lightly drizzle oil onto a rimmed baking sheet. Trim bottom ends of mushroom clusters so they stand upright; transfer to sheet in a single layer, trimmed-sides down, at least 2 inches apart. Drizzle evenly with half of soy mixture; season with salt and pepper.
Roast until darkened slightly and tender but still holding their shape, 22 to 25 minutes. Serve mushrooms over mash, drizzled with remaining soy-lime dressing and sprinkled with rice seasoning.

Japanese Sweets-and-Leeks Mash image

Provided by Greg Lofts

Time 35m

Number Of Ingredients 6

1 1/2 pounds Japanese sweet potatoes, peeled and cut into 1-inch pieces (4 cups)
12 ounces turnips, peeled and cut into 3/4-inch pieces (about 2 cups)
Kosher salt and freshly ground white pepper
4 tablespoons unsalted butter
2 leeks, white and light-green parts only, coarsely chopped, well washed and drained (2 packed cups)
1 teaspoon sesame oil, plus more to taste

Steps:

Combine potatoes and turnips in a pot and cover with water by 2 inches. Bring to a boil; season generously with salt. Boil until vegetables are tender and easily pierced with the tip of a knife, 12 to 15 minutes. Reserve 1 cup cooking water, then drain and return vegetables to pot.
Meanwhile, melt butter in a large skillet over medium heat. Add leeks, season with salt, and cook, stirring a few times, until leeks are tender but not developing any color, 5 to 7 minutes.
Transfer mixture to pot with vegetables, along with 1/3 cup reserved cooking water and sesame oil. Mash to combine; season with salt, white pepper, and more sesame oil, 1/4 teaspoon at a time. Stir in more cooking water, a little at a time, to reach desired consistency.