Chewy and Delicious Potato Ongshimi
Altoran’s Recipe for Potato Ongshimi to Spark Your Early Summer Appetite
A warm and chewy dish, Potato Ongshimi, that comes to mind on rainy or cool days, or when you’re not feeling hungry. Follow this Altoran-introduced recipe to enjoy a special dish at home that will capture your early summer appetite.
Chewy Potato Ongshimi Dough and Broth Ingredients
- 4 potatoes
- 1/2 tsp salt
- 6 cups water (1.2L)
- 3 dried shiitake mushrooms
- 2 pieces dried kelp (5x5cm)
- 30g dried anchovies for broth
- 2 tbsp potato starch
Vegetables for Potato Ongshimi Broth
- 1/3 zucchini
- 1/4 onion
- 1/3 zucchini
- 1/4 onion
Cooking Instructions
Step 1
First, prepare the main ingredient for Potato Ongshimi: the potatoes. Peel the potatoes thoroughly. Also, prepare the dried shiitake mushrooms, kelp, and dried anchovies that will be used for the broth.
Step 2
Finely grate the 4 prepared potatoes using a grater. Place the grated potato in a fine-mesh sieve to separate the solids from the clear liquid. Let the separated liquid sit undisturbed for about 20 minutes; use only the sediment that settles at the bottom and discard the clear water. This potato starch will act as a binder, making the Ongshimi extra chewy.
Step 3
To the potato solids on the sieve, add the settled potato starch sediment, 2 tablespoons of potato starch, and 1/2 teaspoon of salt. Knead them together to form a dough. Once the dough is a cohesive ball, shape it into round, flattened discs about 3 cm in diameter to create the Ongshimi. Keep them slightly separated so they don’t stick together.
Step 4
Make the broth for the Potato Ongshimi. In a pot, combine 6 cups of water, 3 dried shiitake mushrooms, 2 pieces of dried kelp, and the dried anchovies. Bring to a boil over high heat and simmer for 5 minutes to infuse the flavors. After 5 minutes, remove the kelp. Continue to boil for another 5 minutes to further deepen the umami. Strain the resulting broth through a cheesecloth or fine sieve to obtain a clear liquid. This step ensures a clean and rich broth. The generously prepared broth will be used to cook the Ongshimi and vegetables.
Step 5
Pour the prepared clear broth into a pot and bring it to a boil over high heat. Once the broth is boiling, carefully add the shaped Potato Ongshimi. As the Ongshimi begins to float to the surface, add 1/3 zucchini cut into half-moons and 1/4 onion, and cook them together. Season the broth with 1 tablespoon of soy sauce for soup and 1/2 teaspoon of salt. *Cooking Tip: It’s better to season with salt first rather than soy sauce. Since the saltiness can intensify as it boils, taste and adjust with more salt or soy sauce at the end according to your preference. Slice the dried shiitake mushrooms and kelp that were used for the broth into bite-sized pieces for garnish.
Step 6
Check if the Ongshimi and vegetables are fully cooked. The Ongshimi are done when they turn translucent and float to the top. Serve the finished Potato Ongshimi in bowls. Arrange the rehydrated kelp and shiitake mushrooms from the broth as a garnish. Finally, sprinkle with toasted sesame seeds for a fragrant finish. Enjoy your chewy and delicious Potato Ongshimi!
