Sake n’ taters
On Gourmet.com:
You could eat this thing raw, like jicama, but it’s best served lightly cooked. Stir-frying is ideal. Cut the earth-apple into matchsticks with a knife or mandoline. Heat some peanut oil in a wok or skillet and add the earth-apple, a few dried red chiles and Sichuan peppercorns, and salt to taste.
And on Culinate:
“If one can’t handle much sake, best thing to do is to go into training until you can,” wrote Martin, who will not be hired by the Office of National Drug Control Policy anytime soon.
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Comment by Jason Truesdell
I highly recommend cooking potatoes with sake, soy sauce and a little butter. (usually parboiled first).
Oh, wait, that wasn’t what you meant.
Posted on May 6, 2009 at 3:56 pm