Kimchi Royales

As a chef, my friends are constantly introducing me to new products. Kewpie came into my kitchen about 10 years ago, and the cute little bird on the squeeze tube can never leave.

So, how is Kewpie Mayo different? Compared to regular, French-style mayo, Kewpie uses only egg yolks for a creamier texture, has MSG for that fantastic "umami," and uses a blend of milder vinegars for a sweeter and less acidic flavour. It is creamier, richer, more flavourful, and delicate. This is now my favourite mayo.

A potato royale is a type of dish, actually a family of dishes, including a gratin or a twice-baked potato stuffed with sour cream, cheese and chives.

Jikoni is a new cookbook on my shelf. I bought it primarily for the Kuku Paka recipe, but it is also loaded with amazing recipes from around the world. The recipes are admittedly exotic, which also translates to being quite intense. But when the recipes turn out as well as this one, the effort is well deserved. I love the book, its flair, photography, and recipes and will cook from it often.

For more recipes from the fabulous cookbook, click here.

Ingredients:

12 baby potatoes

6 cups water

1 teaspoon salt

2 tablespoons butter

1 teaspoon roasted sesame oil

1/2 cup kimchi, minced

1 teaspoon tamarind concentrate

3 tablespoons soy sauce

A few drops of fish sauce

Salt, to taste

1 tablespoon sesame seeds, lightly toasted

3 tablespoons roasted peanuts

Cilantro to garnish

Kewpie mayonnaise

2 spring onions, sliced, to garnish

Add the potatoes to a pot with the water and salt. Bring to a boil and simmer for 20-30 minutes until very soft. Pierce with a skewer to check if the potatoes are cooked through. If the skewer passes through easily, they are cooked. Drain and cool.

Cut the potatoes in half. Heat the butter and sesame oil in a frying pan. Add the potatoes, cut side down, and fry on high heat for 3-4 minutes until browned and crisp. Drain on paper towels.

Meanwhile, mix the kimchi, tamarind, soy sauce, and fish sauce well—taste for tartness and salt—and set aside.

To serve, layer the potatoes and the fried side up. Top with the kimchi mix. Scatter the sesame seeds, peanuts, cilantro, and scallions over the dish. Drizzle a generous amount of Kewpie mayo over the dish. Serve immediately.