Papa Morada Causa

Adapted by
October 2014
Yield: 4 servings


425 grams purple potatoes
50 grams grapeseed oil
35 grams lime juice
Ponzu Syrup
310 milliliters mirin
1 Thai chile, slits cut into sides
Two 40-gram pieces kombu
150 milliliters soy sauce
80 milliliters rice wine
60 milliliters yuzu juice
Togarashi Mayo
100 grams Japanese mayonnaise
5 grams togarashi
Chicken Salad
240 grams large diced grilled chicken breast
40 grams cooked sweet corn kernels
20 grams small diced red onion, rinsed
60 grams small diced cucumber
4 grams cilantro leaves
20 grams lime juice
To Assemble and Serve
1 avocado, thinly sliced
Thinly sliced nori
Fried black quinoa



Heat oven to 425ºF. On a bed of salt, bake potatoes until tender. While still hot, cut potatoes in half and scoop out onto a tamis. Push potato through tamis into a bowl and set aside to cool. Mix in oil and lime juice and season with salt. Cover and chill.

Ponzu Syrup

In a saucepan, combine 250 milliliters mirin, chile, 1 piece kombu, soy sauce, and rice wine. Gently simmer until 80 to 100 milliliters of mixture remain. Strain through a chinois into a container, seal, and chill. When chilled, stir in yuzu and remaining mirin and kombu.

Togarashi Mayo

In a mixing bowl, combine mayonnaise, togarashi, and 20 grams Ponzu Syrup.

Chicken Salad

In a mixing bowl, combine all ingredients plus 60 grams Togarashi Mayonnaise. Season with salt, cover, and refrigerate.

To Assemble and Serve

On the center of a chilled serving plate, place a ring mold and press Causa inside. Add 1 layer of avocado. Tightly pack Chicken Salad on top of avocado. Remove mold and garnish with nori and quinoa.