NOVEMBER 2020 89SUPER BOWLS
shota nakajima, Taku, Seattle
As a kid, whenever Nakajima was hungry,
he’d grab anything left over from the pre-
vious meal to make soup or fried rice. “I
grew up in a Japanese family, and I was
taught to never waste anything,” Naka-
jima says. This soup, a riff on his mother’s
recipe, relies on two umami-packed ingre-
dients, dashi and soy sauce, to add depth
to buttery leftover mashed potatoes. (See
recipe at left for Creamy Mashed Potato
Soup with Dashi.)