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How to Cook Oca

Oca can be treated much like potatoes regarding cooking but they need much less cooking time, simply boil, roast or mash!

To Roast
Just lightly toss them in olive oil or cold pressed rapeseed oil with a few twists of pepper and sea salt and put into a hot oven for around 20 minutes.

Try this maybe!

Stir-fried Chicken with Ham, Leeks and Oca over Steamed Mizuna

Ingredients

• 1lb chicken breast, cubed
• Rape seed oil for stir frying
• ¼ pound ham, cubed
• 1lb Mizuna (rocket if you have no mizuna)
• 2 garlic cloves
• 2 small leeks or 1 large one
• 2 quarter slices of fresh ginger
• ¼ lb Oca
• Sake or water
• 2tbsp dark soy sauce
• Pepper jelly (depending how how you like your food)

How to cook:

1. Cube the chicken breast into 2cm cubes
2. Slice two small leeks or one large one, crosswise into pieces about 2 inches long, and slice the white part lengthwise.
3. Cut about ¼ pound ham into ½-inch cubes
4. Rinse about a pound of mizuna.
5. Mince two cloves of garlic and two quarter-size slices of ginger.
6. Cut ¼ pound oca into approximate ½-inch cubes. (Ocas don’t need peeling, but scrub them with a nail brush (I keep one for kitchen use only! to make sure no gritty soil is on them.)
7. In a wok with a little rapeseed oil add stir fry the chicken till golden in colour and cooked through
8. Add the leeks and stir-fry breifly.
9. Add the garlic and ginger and toss, set aside.
10. Add the Oca to the wok and stir-fry briefly.
11. Add two tablespoon of water or Sake (Rice Wine) if you have it, reduce heat and cover wok.
12. Cook Oca until they are just tender as you like and put them in the bowl with the leeks and chicken.
13. Add more oil if needed and briefly stir-fry the ham.
14. Add the pepper jelly to taste, and sake if using water if not to the wok to make a sauce, you need enough to make the final meal well coated but not completely imersed.
15. Add the chicken and leeks mixture and coat in the sauce adding a little roasted sesame oil for flavour and toss a few times.
16. Steam the Mizuna in the wok just until the greens have wilted.
17. Spread the mizuna in a serving bowl or on a platter, and put the reserved chicken, ham, and vegetables on top.
18. Serve the dish with steamed rice.