1. Remove the skin of the potatoes Cut it into pieces.
When cutting potatoes, they must be of constant size so that they will be cooked the same way later.
Rinse the sliced potatoes in cold water two or three times and soak them in cold water for about five minutes to remove starch.

2. Put the starch-removed potatoes in a basket to drain the water and put them in a pan to fry.
Here...1/2T of salt. Add 3T of oligosaccharide and mix thoroughly and marinate for 10 minutes!!
If you marinate like this for 10 minutes, water will come out of the potatoes. I'm going to cook potatoes with this water!!!
=> Salting salt and oligosaccharide in advance is the secret of boiling potatoes that won't break~
=> Also, water comes out because it's pickled in advance. You don't need to add water when cooking separately

3. Cut the onions into big pieces. Stir-fry the onions.

4. The top 2 is pickled potatoes...Add 1T of minced garlic, 2T of cooking oil, 5T of soy sauce, small amount of pepper powder, and 2T of Mirim
Put the lid on, turn it on high heat...When it boils, reduce the heat to medium and boil it down for 5 to 6 minutes.
I'll flip it once or twice in a while...Boil it down for five to six minutes and then add onions Stir-fry it for 2 to 3 more minutes...
Add 2T of chopped green onions. After you rummage through it...1T of sesame oil. 1T of sesame seeds. Turn it over and turn off the heat~
After tasting itSoy sauce to suit your taste.Add oligosaccharide.
=> If it's salty, add some water and stir-fry a little more
=> In the case of induction, the heat is a bit high...You need to increase the stir-fry time.
=> Depending on the size of the potato slices, you need to adjust the stir-fry time according to the strength of the fire!!!