Potatao | SHIZUOKA GOURMET

O-toushi/お通しis actually a bit difficult to translate.
In a Japanese (in Japan) izakaya it is an appetizer that is served with the first drink and that you pay for in general in lieu of a cover charge.
I have nothing against such a notion as it gives you a good idea of the chef’s skills!

We are in season for new potatoes which are available everywhere these days!
The beauty about new potatoes as there is no need to peel them off as their skin is an added taste and texture!

As dragon was working late on that day I for once prepared the day’s o-toushi!
Using a Staub (similar to Le Creset) wrought iron pot, I slowly fried new poatatoes with the skin in olive oil, butter, a little bacon, salt and pepper.
I took the them out once their skin had reached a nice “burnt” appearance and placed them in a small pot (discard the bacon as it will be burnt out), sprinkled them with a little black pepper and hand-shredded parsley!

Perfect with the first glass!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Now, what are real potato chips?

Not the French fries, which are actually Belgian fries.

And not the poor imitations you wolf down with untold amounts of salt and preservatives!

Real potato chips, as known in Great Britain or France (!) are made with potatoes, real ones I mean, and they are easy to make and much, much healthier!

Now, what do you need?
Potatoes, of course, a (very) little salt and good oil.

How do you prepare them?

Your potatoes, being old or not, can be used with a simple technique.

If they are old, no problem.
If you brush them (with a real hard brush) under clear water, you will be able to reduce their outer layer to a very thin skin that is edible (actually most of the really beneficient matters are contained in their skin!).

Cut them as thin as possible (with their skin!).

Important: slices of different thickness should not be fried together.
Try to separate them as shown on above pic and fry them separately.
Great fun if you have the kids around!

Clean potato slices in cold running water. This is an important step unless you want them to stick together, turn black and make a mess!
Dry them thoroughly inside a large clean cloth (or the water will fly upon frying!).

Heat frying oil to 170 degrees Celsius.

This is how your chips should look just before frying!

Use long wooden chopsticks to prevent chips from sticking to each other.

Your chips will change colour and, if the oil is at proper temperature, swell nicely!

Once you are satisfied with their colour, take them out of the oil and let them rest for a very short while over a fine mesh to get rid of excess oil. Sprinkle a (very) little salt for taste. I personally like some parmegiano and pepper instead of the salt!