-
1
In a saucepan, combine the water and kombu over medium-high heat and bring to a simmer.
-
2
Adjust the heat to maintain a low simmer and cook for 20 minutes.
-
3
Remove the pan from the heat and add the bonito flakes.
-
4
Cover the pot and let stand for 10 minutes.
-
5
Strain the liquid through a fine-mesh sieve placed over a clean saucepan and discard the contents of the sieve.
-
6
Add the potatoes, place the pan over medium-high heat and bring to a boil.
-
7
Reduce the heat to medium-low, cover and simmer until the potatoes are tender when pierced with the tip of a paring knife, about 40 minutes.
-
8
Just before the potatoes are ready, in a small saucepan, bring the cream to a simmer over medium heat.
-
9
Drain the potatoes, discarding the liquid.
-
10
Pass the potatoes through a potato ricer into a small saucepan.
-
11
Add the cream and whisk well to incorporate.
-
12
Place over low heat and stir until the mixture is smooth.
-
13
Whisk the 2 tablespoons Seaweed Butter into the potato-cream mixture until well blended, and then add the salt.
-
14
At this point, transfer the potatoes to the desired serving vessel.
-
15
This can be served family-style in a large serving bowl, or as a side dish in individual bowls.
-
16
Using a mandoline, finely shave several pieces of the frozen seaweed butter and place a few pieces on top of the potatoes.
-
17
Using a grater, grate a little of the bonito over the top.
-
18
Serve right away.
-
19
Put the seaweed in the blender and process on high speed until broken into fine pieces, 30 to 45 seconds.
-
20
Transfer the seaweed to a large bowl and rinse under cold running water until fully hydrated, about 10 minutes.
-
21
Drain the seaweed, return it to the blender, add the butter and process until fully blended.
-
22
Divide the butter in half and transfer each half to a large sheet of plastic wrap.
-
23
Roll the butter up in the plastic wrap pieces, forming two thick logs.
-
24
Refrigerate one half and freeze the other.
-
25
It will keep for up to 2 weeks.
