Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, stack-baked chikuwa and spring potato. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Stack-Baked Chikuwa and Spring Potato is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Stack-Baked Chikuwa and Spring Potato is something which I have loved my whole life. They are nice and they look fantastic.
Spring potatoes are already tender and buttery, but this easy melting potato technique takes them over the top. Cooked here in garlic butter, the potatoes This slow-cooking soup is spring's answer to baked potato soup. Make sure to clean fresh leeks well or make prep even easier with sliced leeks.
To get started with this particular recipe, we must prepare a few ingredients. You can have stack-baked chikuwa and spring potato using 8 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Stack-Baked Chikuwa and Spring Potato:
- Take 3 stick Chikuwa processed fish (Suzuhiro-style grilled chikuwa)
- Take 5 Spring potatoes
- Prepare 1/2 Cabbage
- Get 4 slice Sliced cheese
- Take 1 whole sheet Toasted nori seaweed
- Prepare 2 tbsp Oil
- Take 2 tbsp Soy sauce
- Prepare 1 Sliced scallions
Toss the potatoes with the olive oil, most of the spring onions, thyme and plenty of seasoning in a slightly-too-small roasting tin. Use the back of a fish slice or similar to squash the potatoes into a flat-ish compact cake. Chill until ready to finish, for up to a day. Baked Potato, Baked Potato recipes, Baked Potato toppings, potato recipes, easy potato recipes, how to make a baked potato, easy dinner recipes Morning Meals :: Spring Potato & Egg Bake.
Instructions to make Stack-Baked Chikuwa and Spring Potato:
- This time I used Suzuhiro grilled chikuwa. It has ginger in it.
- Slice the spring potatoes with a slicer, and soak briefly water.
- Shred the cabbage, soak briefly in water, and strain.
- Slice the chikuwa diagonally into 5 mm.
- Add a tablespoon of oil to a frying pan, spread out the potatoes evenly, add a tablespoon of oil around the pan on top of the potatoes, turn on the heat, and cook over medium heat.
- After 5 minutes, add the cabbage, cover with a lid, and cook for another 5 minutes.
- Reduce to low heat, flatten the cabbage with a spatula, and add the chikuwa.
- Tear the nori seaweed into fine pieces, and scatter in. Stir in 2 tablespoons of soy sauce.
- Tear sliced cheese into approximate sizes, and add it in. Cover with a lid, and cook some more.
- Turn off the heat after the cheese has melted.
- Transfer to a plate, garnish with green onions, and it is done.
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So that is going to wrap it up for this special food stack-baked chikuwa and spring potato recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
