"Zucchini and potato stir-fried with miso butter" recipe! Rich taste with a crunchy texture

Introducing the recipe for "stir-fried zucchini and potatoes with miso butter" using zucchini and potatoes. The rich taste of miso butter matches the juicy zucchini and Hokuhoku potatoes.

Stir-fried zucchini and potatoes with miso butter

Ingredients (for 2-3 people)

2 zucchini 1 potato 1 tablespoon olive oil
1.5 tablespoons of sake, miso and mirin
1/2 teaspoon of kelp tea
Butter 10g (0.35oz)

How to make zucchini and potatoes with miso butter

Cut the zucchini into 4 equal parts and divide each into 6 equal parts. Cut the potatoes into 1 cm square dice.


Heat the olive oil in a frying pan and add the potatoes. Fry on medium heat until browned.


Add zucchini and fry briefly over high heat to give it a brown color.


When the zucchini is colored, add 3 tablespoons of water, cover and steam for about 2 minutes.


Add a mixture of sake, miso, and mirin and mix, then add kelp tea and butter, dissolve, and mix to complete.

What is the taste of zucchini and potato stir-fried with miso butter?

The combination of crispy and juicy zucchini and the texture of fluffy potatoes is exquisite! The rich and rich taste of miso butter and the umami of vegetables match, and the taste is very satisfying even though it is only vegetables. This recipe is recommended not only for side dishes of rice but also for snacks of sake.