How to make potato takoyaki egg potato stew
I wanted to eat takoyaki, so I made it like takoyaki using egg potatoes. Potato takoyaki is a light persimmon with teriyaki sauce, mayo, and katsuobushi while stir-frying it like a rest area potato, but the visual is takoyagi~ Braised potatoes are the best side dish for rice because they are seasoned with soy sauce~ I made two versions of potato takoyaki and boiled potatoes! I enjoyed the snacks and side dishes.
4 serving
Within 30 minutes
각설탕식구들
Ingredients
  • an egg potato
    enough
  • Soy sauce
    2TS
  • Sugar
    1TS
  • Oligosaccharide
    2TS
  • Salt
    little
  • Water
    1.5cup
  • Garlic
  • Sea tangle
    1piece
  • Cheongyang red pepper
    3ea
  • black sesame
    little
  • Mayonnaise
  • teriyaki sauce
  • leek
  • dried bonito
Cooking Steps
STEP 1/7
1. Braised egg potatoes
Cut the kelp, minced garlic, and Cheongyang red pepper for the stew and mix all the seasoning above.
STEP 2/7
Put water enough to cover the potatoes, wash them clean, add half a tablespoon of salt, and boil them for 10 to 15 minutes until the potatoes are cooked to a certain extent.
STEP 3/7
In a concave pan, boil water, potatoes, kelp, soy sauce, garlic, and a little bit of Cheongyang red pepper until the soup is reduced.
STEP 4/7
Remove the kelp and finish it with black sesame when the seasoning is boiled down and the concentration becomes thick and glossy.
STEP 5/7
2. white potato takoyaki
Prepare mayonnaise, teriyaki sauce, chopped green onion, and katsuobushi as basic ingredients for takoyaki.
STEP 6/7
Put boiled egg potatoes in a small pan, oil them, and stir-fry the inside by rolling them so that the outer skin is yellowish.
STEP 7/7
I put mayonnaise in a piping bag Put the baked potatoes on a plate, squeeze the teriyaki sauce diagonally, sprinkle mayonnaise in the opposite direction, and add plenty of katsuobushi and sprinkle with green onions.
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