Tumble-About Potatoes

Jagaimo no Nikkorogashi

Preparation info
  • Serves


    • Difficulty


Appears in
An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

The Japanese language is very onomatopoetic and the name of this dish, nikkorogashi is taken from the sound of small whole potatoes being shaken about in a pan as they cook. These potatoes are delicious served hot or at room temperature.



Take each potato and lightly score it around its middle. This will make peeling easier later on. Either steam the potatoes for 12–13 minutes, or bring a pot of water to a boil and parboil the potatoes for 7–8 minutes, then drain. In either case, a toothpick should pass easily through the potato at its thickest point. Using a towel to protect your hands from the heat, hold the potatoes, one at a