How to make
In soft room temperture butter, add Katuso shuto and lemon and cool it in the frig.
Heat the potato and remove the skin.
Add salt and olive oil and starch in 2 and mix.
Cut 4 in to 3cm piece and cook.
Put shuto butter cut on 5.
Knack and Point
It's good for snack.
Use in this Recipe
We select fresh Bonito from the inshore. We can only get 30 to 40g stomach and intestine from one Bonito(4 to 5kg). And these will be salted and aged in a long term fermentation. For the rich natural Umami component and amino acid, it goes great with Sake, hot rice. Also you can use it as Japanese anchovy and make several delicious dishes.