There are a few flavor combinations that go hand in hand. One of those combinations for me is wasabi and lime. I am a huge fan of wasabi, it makes me happy. It burns just a little, then goes away just as fast. But the flavor you are left with is amazing. Well, add lime to that mix and the flavor you are left with is amplified.
So, It only makes sense to combine those flavors for breakfast. But unless I am having sushi or some other Asian dish, how do I incorporate wasabi into breakfast? Potatoes! That is how.
4 medium russet potatoes, washed, cut in half lengthwise, then cut those halves into half and slice into 1/4 inch slices (see illustrations for reference)
2 cloves garlic, peeled and minced fine
1 tsp. salt
1 tablespoon low sodium soy sauce
1/2 tsp. pepper (optional)
1 tsp. onion powder
3/4c unseasoned breadcrumbs (I use panko that I put in a blender)
1-2 tsp. wasabi powder (or wasabi paste if you have it pre-made)
1 large lime, cut in half
2 tablespoons chopped, fresh cilantro
Preheat oven to 450*.
In a large pot, add your potatoes, salt and garlic. Add about 6 cups of water, just enough to cover the potatoes by about 1/2 inch. Place on stove and set to medium high. Cover and let come to a soft boil. Remove lid and boil for 10 minutes, or until almost cooked through.
Remove from heat and drain.
Place back into pot, and add the soy sauce and stir carefully to coat. (you don't want to break the potatoes) Add the pepper, onion powder, wasabi powder and breadcrumbs, then stir around and coat well, until all the pieces are covered in seasoning and breadcrumbs. ***(If you are using wasabi paste, mix into the soy sauce until blended well, then pour on the potatoes as above)
Place on a baking sheet lined with parchment or a silicone pad. Spread out into one layer.
Place in oven and bake for 20-25 minutes, stirring about half way through. You want to make them nice and crispy. (watch them as ovens vary)
Remove from oven and squeeze the juice from your limes all over the potatoes, and serve. Sprinkle with your cilantro just before eating.
I hope you enjoy these as much as I did. They have amazing flavor and these will be on my weekly menu now. :)