Ingredients:

• 3 medium-size potatoes, peeled and cut into 1-inch cubes

• 1 small-size beet, top removed, scrubbed

• 1 cup fresh fava beans, removed from pods

• 2 tablespoons Shio Koji

• 1 tablespoon Olive Oil

• 1/4 teaspoon Sea salt

How to make:

1. Preheat oven at 400F.

2. Wrap a whole beet with aluminum foil and roast the beet at 400F oven for about an hour, until it become folk tender. Cut a cooked beet into a bitesize, about 1-inch cube.

3. Meanwhile, steam potatoes in a steamer until they are cooked through but not fall apart, about 20 mins.

4. Place cooked potatoes in a bowl, add olive oil and Shio koji while they are still warm. Mix well and let them sit for a while.

5. Fill a medium-sized pot with water and heat over medium-high heat. Bring the water to boil, add a generous amount of salt, add fava beans to boiling water, and branch for 30 seconds.

6. Add beets and fava beans to the seasoned potato, and mix well, until the potatoes become slightly pink with the color of the beets.

(Recipe by Ai Asada)