Inka no mezame Jaga butter (Baked potato)

Jaga butter (じゃがバター）

Jaga butter is a dish of potatoes topped with plenty of butter, and is a standard menu item at food stalls at Japanese festivals.
（In Japanese, potato is called jagaimo.）

The natural sweetness of potatoes and the flavor of butter combine to create an exquisite dish. Jaga butter is a very simple dish, but by paying close attention to the quality of the ingredients, you can enjoy a luxurious taste that brings out the flavor of the ingredients.

This jaga butter(potato butter) is made using a variety of potatoes called ”Inca no mezame( =means Awakening of the Incas)”. The first time I tried Inca no mezame, I was blown away by how delicious it was. Once you start eating it, you can’t stop. This is one item you should definitely try.

I chose to bake it because the izakaya restaurant where I first tried inkano mezame jaga butter baked it in the oven.
Potatoes become sweeter when cooked slowly, so I think baking in the oven is the best way to bring out their charm.
Inka no mezame is a relatively small variety of potato, so it can be cooked all the way through even when baked with the skin on.
If you are using large potatoes, you may be able to save time by boiling or steaming them.

Inca no mezame

Inca no mezame: A small-grained variety that was prized in the Andes region, improved to suit Hokkaido’s cultivation conditions, and registered as a seedling in 2002. The main producing area is Makubetsu Town in the Tokachi region of Hokkaido.

It is a small-grained variety, and the flesh color is deep yellow, almost orange. It has a high carotene content, about 7 times as much as Kitaakari. The starch content is 18%, which is between starchy and sticky. It is a variety that is easy to cook and does not easily fall apart.

It has a rich flavor and smooth texture similar to chestnuts and sweet potatoes. The weight is smaller, around 50g, compared to the 150g of regular potatoes. Due to its small size, it is not suitable for harvesting with large machines.

It is difficult to cultivate because it is more susceptible to diseases and pests than other varieties. It also germinates easily and is not suitable for long-term storage.

Although this variety is becoming increasingly popular, it is produced in small quantities and is expensive.

For more on potatoes, check out this article, which introduces some recipes using potatoes.　👉　Recommended recipes using Jagaimo potatoes

NUTRITION FACTS of Jaga butter (Baked potato recipe)

246 Calories　Protein 3.3g　Total Fat 16.4g　Total carbohydrates 31.1 g　Sodium 1.4 g

INGREDIENTS for Jaga butter (Baked potato recipe) (2SERVINGS)

potato (inka no mezame) 180g
salt 1g
butter 20g

※It’s also delicious using black pepper, garlic, and soy sauce.

Jaga butter (Baked potato recipe)　 COOKING INSTRUCTIONS

➀Wash the potatoes thoroughly and cut them into bite-sized pieces.

②Arrange the potatoes on a heatproof plate lined with aluminum foil.

③Sprinkle salt all over and top with butter.

④Bake in the oven at 250 degrees for 40 minutes without preheating. （250 degrees Celsius is 482 degrees Fahrenheit.）

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊