I adapted this recipe from a mag I was thumbing through. The original recipe tells you to serve cold and in thin strips, like say if you were to make strips with a potato peeler. I just turned it into mashed potatoes because I can't resist the smoothness of mash. I often come across mentaiko potato salad in izakayas, so chunks of potato can work too. I also added shiso into the recipe because I love its combination with salty foods. And right now, I have a huge bunch growing in my herb garden! It also looks nice with little green specs in the pink tinted mash.
Anyway, here is the recipe for Mentai Mash
400-500grams potatoes (probably like 2 medium size potatoes in America)
One sac mentaiko cut in 5mm chunks
2 tablespoons kewpie mayo
1 teaspoon Japanese rice vinegar
2 shiso leaves (optional, can substitute with parsley too) chopped
1. Skin and cut potatoes in chunks. Boil until tender.
2. While potatoes are boiling, mix all "B" ingredients together well.
3. Drain potatoes.
4. In mixing bowl put potatoes and then combine with "B" mixture.
5. Now mash. Salt pepper to taste.
And it's done!
Pictured at top my bento for today:
Mentai Mash on the left, asparagus/corn/edamame with spinach miso sauce on the right
My beautiful herb garden with shiso abound for the hot summer months!