Stack-Baked Chikuwa and Spring Potato
Stack-Baked Chikuwa and Spring Potato

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, stack-baked chikuwa and spring potato. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

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. Potatoes are underground tubers, according to the scientists, which means they store all the vitamins and minerals needed for growing new potato plants come the spring.

Stack-Baked Chikuwa and Spring Potato is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Stack-Baked Chikuwa and Spring Potato is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook stack-baked chikuwa and spring potato using 8 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Stack-Baked Chikuwa and Spring Potato:
  1. Make ready 3 stick Chikuwa processed fish (Suzuhiro-style grilled chikuwa)
  2. Prepare 5 Spring potatoes
  3. Get 1/2 Cabbage
  4. Make ready 4 slice Sliced cheese
  5. Get 1 whole sheet Toasted nori seaweed
  6. Take 2 tbsp Oil
  7. Get 2 tbsp Soy sauce
  8. Take 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. Russet potatoes make the best baked potatoes because of their thick skin and starchy, fluffy interior (once baked).

Instructions to make Stack-Baked Chikuwa and Spring Potato:
  1. This time I used Suzuhiro grilled chikuwa. It has ginger in it.
  2. Slice the spring potatoes with a slicer, and soak briefly water.
  3. Shred the cabbage, soak briefly in water, and strain.
  4. Slice the chikuwa diagonally into 5 mm.
  5. 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.
  6. After 5 minutes, add the cabbage, cover with a lid, and cook for another 5 minutes.
  7. Reduce to low heat, flatten the cabbage with a spatula, and add the chikuwa.
  8. Tear the nori seaweed into fine pieces, and scatter in. Stir in 2 tablespoons of soy sauce.
  9. Tear sliced cheese into approximate sizes, and add it in. Cover with a lid, and cook some more.
  10. Turn off the heat after the cheese has melted.
  11. Transfer to a plate, garnish with green onions, and it is done.

Leave the waxy potatoes for roasting. Those russets you're about to eat came from the ground and are probably still covered in a considerable amount of dirt. Make a small cut in the top of each baked potato and squeeze the sides gently. Instant mashed potato might be something you last encountered at school but I've been converted recently after a blind tasting of Idahoan Perfect Mash. Put the potato in a bowl and mix in the flour, baking powder and egg.

So that is going to wrap it up with this special food stack-baked chikuwa and spring potato recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!