Three small baked potatoes topped with orange roe, green herbs, and a creamy filling are arranged on a patterned white and blue plate.

Recipes /

Japanese Caviar Bliss Bites

Ingredients

Roasted Potatoes:

24 each Yellow Creamer Potatoes, C size

1/2 cup Kikkoman® Sushi Sauce (Unagi Tare)

2 Tbsp Kikkoman® Yuzu Ponzu

1 Tbsp Kikkoman® Toasted Sesame Oil

1 1/4 cup Kikkoman® Wasabi Sauce

1/4 cup Crème Fraiche

Assembly:

24 tsp Salmon Roe Ikura

As Needed Chives, Minced

Directions

Roasted Potatoes:

Select potatoes that are consistent in size, approximately 2” in diameter.
Steam potatoes until tender and then roast at high temperature until skins are golden.
Whisk together Kikkoman Sushi Sauce, Yuzu Ponzu, and Toasted Sesame Oil and transfer to a squeeze bottle.
Whisk together Kikkoman Wasabi Sauce and crème fraiche and transfer to a squeeze bottle.

Finishing:

Cut off a thin slice at the bottom of each roasted potato to create a flat edge. Cut an X in the top of the potatoes and gently press to open the potatoes.
Drizzle a small amount of sushi sauce mixture into potato. This is intended to season the inside.
Drizzle a more generous amount of wasabi crème fraiche also into potato. It’s OK for the sauce to drip down the potato.
Garnish with salmon row and minced chives.

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Vegetarian (94)Appetizers (80)Oven (108)Sauces & Bases (157)