Seasoned Salty-Sweet Flavored Potatoes
The sauce uses soy sauce and other Japanese-style seasonings.
20min+
90kcal
236mg
- Nutrition facts are for one serving.
- Time to cool is not included in the cooking time.
Ingredients(Servings: 4)
Directions
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Roughly chop potatoes and put in pot. Add enough water to submerge potatoes and boil over high heat.
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Combine (A) in small pot and bring to boil. Then transfer to container and allow to cool.
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When (1) becomes fully soft, pour out liquid and place on medium heat. Shake pot while draining liquid to make potatoes. Quickly break apart while still hot, and serve on plates.
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Cut trefoil stems into 5 mm (1/4 in.) lengths. Cut width of yakinori seaweed into quarters and then shred.
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Spread out dried bonito flakes on heat resistant plate and microwave for 30-40 seconds to make crisp.
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Roll (3) around in sauce (2), and top with (4) and (5), eating while mixing everything together.
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