From: Chef Nobu Matsuhisa, Nobu Restaurants. Yield: 3 servings. 1 red potato, very thinly sliced 1 yellow potato, very thinly sliced 1 russet potato, very thinly sliced 2 Tbsp. dry miso Dressing: 2 Tbsp. olive oil 1 Tbsp. yuzu juice Place potatoes in the ice water for a couple of minutes, and then rinse. Boil potatoes for 20 minutes until bright, and put them in ice water; drain. Place potatoes on plate, then pour on dressing. Sprinkle potatoes with dry miso on the serving ...

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