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Place potatoes in a medium pot and cover with a generous amount of cold water. Set the pot over medium-high heat and bring to a boil. Now lower the heat until water is just simmering. Simmer potatoes until very tender, about 18 to 20 minutes. Drain potatoes well, then use a potato masher to thoroughly mash them. Vigorously beat in the butter, stock, wasabi paste and green onion. Season the potatoes with salt and they are ready to serve.
Place the inner bag of the Hambagu with onion sauce in boiling water for 10 minutes. Serving together with wasabi-mashed potatoes.
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