Wash the new potatoes well. Wrap in plastic wrap and microwave for 3 to 4 minutes until a bamboo skewer pierces through easily.
Cut into bite sized pieces without peeling.
Peel the avocado and cut into bite sized pieces.
Combine the ◎ seasonings.
Heat butter and potatoes in a pan. Saute until the potatoes are golden brown over medium-high heat.
The key is to not move the potatoes around too much.
Add the avocado and saute quickly. Add the combined ◎ ingredients, turn off the heat and mix together.
You could also sprinkle with black pepper.
Story Behind this Recipe
I love avocado.
You can use regular potatoes, but if you use new potatoes in their skins and saute them well so that the skins get crispy, this dish becomes even more delicious. Miso burns easily, so once you add the seasonings, turn off the heat and continue cooking with residual heat. Adjust the amount of wasabi to taste.