Umami Papa a la Huancaina

Nikkei was born as the result of the influence of Japanese cooking techniques blended with Peruvian ingredients. Papa a la huancaina is a very classic Peruvian dish however this recipe has a unique twist to it by incorporating Japanese flavors. The creative opportunities are endless when two culinary capitals of the world such as these collide.

UMAMI PAPA A LA HUANCAINA: Serves 2

• 2 large Japanese sweet potatoes (peeled, sliced)

• 2 large sheets of Kombu (dried sea kelp)

• 4 cups of water

• 1/2 red onion (sliced)

• 3 garlic cloves (sliced)

• 2-3 Aji Amarillos (peeled, some seeds removed)

• 1 pack of queso blanco

• 1 pack of cream cheese

• 1 can of evaporated milk

• Salt to taste and bonito flakes for garnish (optional)

  Gently wipe the excess salt off of the Kombu with a wet towel. Boil the water and Kombu together for about 20 minutes then strain the liquid well. Boil the potatoes in the liquid for another 20 minutes or until soft and let them cool. Sauté the garlic, onion and aji in a frying pan with oil for a few minutes until onions are translucent. Let it cool to room temp and throw it in a blender. Slowly add pieces of the queso blanco with light pours of the milk. I usually end up using about half of the can during the entire process, the sauce should remain thick and creamy. Add the cream cheese in small batches and continue blending and adding milk as needed. Season with salt to taste then serve over the potatoes and top with bonito flakes.