Simple recipe "Hot salad of long potato tomato" Hokuhoku juicy texture!

It is a long potato that is often grated and eaten raw, but it is also delicious when cooked. Introducing a recipe for a fashionable "hot salad of long potato tomatoes" that is easy to make.

Hot salad of long potato tomato

material

Nagaimo 300g (10.58oz)
8 cherry tomatoes 1/2 teaspoon salt
Black pepper a little garlic tube about 1 cm
1 tablespoon of olive oil

How to make

1. Peel the long potatoes and cut into bite-sized pieces. Wash the cherry tomatoes and save the calyx.


2. Put olive oil, garlic and dioscorea in a frying pan and fry over medium heat. Since the long potatoes easily stick to the frying pan, the point is to stir-fry while mixing the whole with chopsticks.


3. When the long potatoes are a little clear, add cherry tomatoes and fry. Turn off the heat until the cherry tomatoes are peeled off, and add salt and pepper to taste.

What is the taste of hot salad of long potato tomatoes?

The moment you put your teeth on the long potatoes, it's crispy and light. When chewed, it changes to a chewy texture, and you can also feel the stickiness of a long potato. The simple seasoning of salt and pepper is accented with slightly effective garlic. Mini tomatoes that pop juicy in the mouth also do a good job of giving a sense of luxury.


After a long period of time, the water from the cherry tomatoes will come out and become sticky, so it is better to eat them up early without making them. Please enjoy the freshly made feeling of warmth!