Foil-baked potatoes じゃがいものフォイル焼き, Mark’s book p44
I followed the recipe on Mark’s book fairly closely except for substituting sour cream with Crème fraiche which made this dish a bit more deadly. I used small red new potatoes (8). I microwaved the potatoes until done and removed the skin. I place the potatoes in double layered aluminum foils shaped into a box. I added fresh shiitake mushrooms (I used 4), asparagus tips (4), salt (1/3 tsp), butter (several thin pats, a bit less than 1tbs), and soy sauce (1 tsp). I deviated a little and also added sake (1 tsp) to make sure, all the ingredients will steam inside the pouch. I left some space for the steam to expand and closed the aluminum foil by double folding. I place the pouch directly on the cook top on the lowest flame and cooked it for 15 minutes. I opened the pouch and added a small quenelle of creme fraiche (using two teaspoons to make the quenelle) and freshly ground black pepper. The creme fraiche melts and makes a wonderful sauce on the bottom. This is a simple but very satisfying dish.