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Recipes
Mishima potato
Mishima potato and meat sauce gratin
- Vegetables
- meat
- Western style
Ingredients (For 5 people)
| Mishima potato | 500g |
| Fresh cream | 100 tsp |
| Unsalted butter | 50g |
| salt | a little |
| minced meat | 100g |
| onion | 1 individual |
| carrot | 2/1 |
| celery | 4/1 |
| canned boiled tomatoes | 500g |
| (Either hole or cut is acceptable) | |
| garlic | 1 piece |
| time | |
| Laurier | |
| Salad oil | 40 tsp |
| Olive oil | a little |
| Bread crumbs | a little |
| Powdered cheese | a little |
Method
Boil the Mishima potatoes with their skins on in water for about 20 minutes, then remove them from the water and peel them while still hot.
Make ❶ into a smooth paste using a strainer, combine the fresh cream and butter in a pot over low heat, and adjust the taste with salt.
Heat vegetable oil in a frying pan, add garlic and onion (both finely chopped) and fry over low heat.
When the onion becomes translucent, add carrots, celery (both chopped), thyme, bay leaves, and minced meat in that order and stir-fry.
Once the meat is cooked, add the boiled tomatoes (mash them by hand and strain through a strainer beforehand) and simmer for about 10 minutes.
Pour ❷ into a heat-resistant container up to about 7 minutes, then pour ❺ on top of it.
Sprinkle breadcrumbs, grated cheese, and olive oil on ❻ and bake in an oven (or toaster) heated to 200°C for about 10 minutes and it's ready!
Key Points
Point ❷
・Squeeze it out through the mesh of the strainer.
Point ❺
・If you have leftover meat sauce, you can use it as pasta sauce!
How to make video
*The recipe is information published in the August 29 issue of the Prefectural Newsletter.
Recommended ingredients from Shizuoka Prefecture
Mishima potato
Makein is grown in the fertile volcanic ash soil of the western foot of Hakone and has a good taste and smooth skin. After being hand-harvested, it is air-dried for over a week to enhance its flavor and shelf life. Registered as a Geographical Indication (GI).
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