Hoshi Teriyaki Recipe

Cook potatoes

Place the peeled and cubed purple potatoes in a medium pot and cover with cold water by about 1 inch. Add 1/4 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until tender when pierced with a fork, about 12–15 minutes.

Drain and mash

Drain the potatoes well and return them to the warm pot off heat for 1 minute to evaporate excess moisture. Add the butter and cream cheese (if using). Mash with a potato masher until mostly smooth, leaving a little texture if desired.

Finish

Warm the milk slightly (microwave 15–20 seconds) and stir into the potatoes a little at a time until you reach a creamy consistency. Season with remaining 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Keep warm while preparing the rest of the dish.

Combine sauce base

In a small saucepan combine the soy sauce, mirin, sake, and granulated sugar. Stir to dissolve sugar. Add the grated ginger and garlic and place over medium heat.

Reduce and thicken

Bring the mixture to a gentle simmer and let it reduce for 3–5 minutes, stirring occasionally. In a small bowl whisk the cornstarch with cold water to make a slurry, then slowly whisk the slurry into the simmering sauce. Continue to simmer for another 1–2 minutes until the sauce coats the back of a spoon and is glossy. Remove from heat and set aside; it will thicken slightly more as it cools.

Blanch broccolini

Bring a pot of salted water to a boil. Add the broccolini and blanch for 1 minute to brighten the color and tenderize slightly. Immediately transfer the broccolini to an ice bath or very cold water to stop cooking. Drain and pat dry.

Sear with garlic

Heat 1 tbsp neutral oil in a large skillet over medium-high heat. Add the sliced garlic and cook 20–30 seconds until fragrant but not browned. Add the drained broccolini and sear, tossing occasionally, until tender-crisp and lightly charred in spots, about 3–4 minutes. Season with 1/2 tsp salt. If using, squeeze a little lemon over the broccolini just before removing from the pan.

Warm the teriyaki sauce briefly if it has thickened too much; it should be pourable but glossy. Taste and adjust: add a touch of sugar for sweetness or a teaspoon of soy for saltiness if needed.

Spoon a generous portion of the purple mashed potato onto each plate (about 1/2 cup per serving). Arrange a bundle of broccolini alongside or on top of the mash.

Drizzle 1–2 tablespoons of the home-made teriyaki sauce over the broccolini and a little onto the mashed potatoes as desired. Finish with a sprinkle of toasted sesame seeds and sliced scallions.

Serve immediately while vegetables are hot and mash is creamy.