An Easy & Delicious Recipe For A Japanese Breakfast/Snack

One of my favorite meals is mashed potatoes with Asian style fixins': garlic cloves, sesame seeds & oil, nori flakes, sea salt and black pepper. Besides oatmeal, this is one of my breakfast meals in rotation. It's also great as a snack. I love having this nowadays because it helps warm me up.

Steaming is a healthy way to prepare potatoes. My acupuncturist recommended steaming as a way to strengthen my body, creating more energy. It's to help with those spells of fatigue I get from time to time.

The nori flakes are great for metal detoxification and gives a chewy texture when mixed in with the hot potatoes. I buy a 50 sheet package which lasts for about 3 months. I take 2 sheets (2 per person) at a time, cut them into strips, then into 1-inch squares.

Toasted sesame oil is much more flavorful than sesame oil. It's better to add it at the end of cooking, since heat will make the flavor fade.

SERVINGS: 2-3

INGREDIENTS

6 red potatoes, each about the size of tennis balls
1/2 each elephant garlic clove, peeled

3 sheets nori, cut into 1-inch squares
1 tablespoon sesame seeds, black or white
1 tablespoon raw honey
1/2-3/4 teaspoon sea salt

1 tablespoon organic toasted sesame oil, (per serving)

DIRECTIONS

Bring a medium pot with 2 inches of water to a boil.
While waiting for the water to boil, roughly chop the potatoes and garlic, then add them to the steamer basket.
Cover and simmer for 15-20 minutes on a low-medium flame.
While waiting for the potatoes to cook, use a medium bowl to scale out the nori, sesame seeds, honey, salt and sesame oil in that order, so the nori is at the bottom.
Once the potatoes are soft when pierced with a fork, discard the water from the pot. Move the potatoes and garlic from the steamer to the pot and mash with a potato masher or fork just until combined. Over-mashing will make the potatoes gummy.
Mix in the rest of the ingredients.
Enjoy while hot and save the rest as cold leftovers for later in the week.