Ingredients

• Potato
  2ea
• Salt
  2little
• Cheongyang red pepper
  1ea
• Cabbage
  200g
• Bacon
  2ea
• potato starch
  2Ts
• Cooking oil
  3Ts
• Mayonnaise
  1Ts
• dried bonito
  1handful

Video

Cooking Steps

STEP 1/10

Peel the potatoes.

STEP 2/10

Slice the peeled potatoes thinly with a shredder.

STEP 3/10

Put the shredded potatoes in a bowl, add a little salt to the potatoes, and wait for about 10 minutes.

STEP 4/10

Shred cabbage.

STEP 5/10

Chop the cheongyang peppers.

STEP 6/10

Cut bacon into small squares.

STEP 7/10

Drain the watery potatoes.

STEP 8/10

Put the drained potatoes in a bowl and make a dough with cabbage, starch, bacon, and cheongyang red pepper.

STEP 9/10

Put cooking oil and dough in a pan and bake over low heat until golden brown.

STEP 10/10

Place baked potatoes in a bowl and top with mayonnaise and katsuobushi.

* Pork cutlet sauce, mayonnaise, and katsuobushi are the best.

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