Simple recipe for "stir-fried long potatoes and chikuwa bonito flakes"!
|Material ( For 2 people )|
|soy sauce||2 tsp|
|Sesame oil||2 tsp|
Introducing a simple recipe for "stir-fried bonito flakes and chikuwa". A dish that you can enjoy a sweet and sour taste and a chewy texture.
Stir-fried long potato and chikuwa bonito
materialLong potato 300g (10.58oz)
4 chikuwa soy sauce 2 teaspoons
1 teaspoon sugar
Katsuobushi 5g (0.18oz)
2 teaspoons of sesame oil
How to make1. Peel the long potatoes and cut them into pieces about 1 cm wide (half-moon cuts for thin long potatoes). Cut the chikuwa diagonally to a width of about 1 cm.
2. Add sesame oil to a frying pan and fry the long potatoes over medium heat. It's sticky and easily sticks to the frying pan, so the point is to fry it while moving it with chopsticks.
3. When the long potatoes are clear, add chikuwa, soy sauce, and sugar and fry. When the taste is familiar, turn off the heat, add dried bonito flakes and mix to finish.
What is the taste of stir-fried bonito flakes and chikuwa?Nagaimo, which has a chewy texture when heated, and chikuwa. Both are fragrantly finished with plenty of dried bonito flakes. The sweet and sour taste goes well with rice. The scent of sesame oil that comes out of your nose further stimulates your appetite.
You can also top it with green onions or shichimi peppers that you cut into small pieces if you like. Not only the taste, but also the colors are rich in green and red.