Simple recipe for "stir-fried long potatoes and chikuwa bonito flakes"!
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.
Material ( For 2 people )
Nagaimo 300g (10.58oz)
Chikuwa 4
soy sauce 2 tsp
sugar 1 tsp
Katsuobushi 5g (0.18oz)
Sesame oil 2 tsp
Stir-fried long potato and chikuwa bonito

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

material

Long potato 300g (10.58oz)
4 chikuwa soy sauce 2 teaspoons
1 teaspoon sugar
Katsuobushi 5g (0.18oz)
2 teaspoons of sesame oil

How to make

1. 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.

Ginkgo biloba

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.

Nagaimo fried in a frying pan

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.

Stir-fried long potato and chikuwa bonito

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.

Stir-fried long potato and chikuwa bonito

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.