Potato style|Recipe|Shiino's Shuto


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Potato style

Shuto butter
《 Ingredients 》
Potato 500g
Starch 100g
olive oil 50cc
Salt and pepper a little
olive oil right amount
Katu shuto 50g
Butter(non salt) 150g
Lemon 1tablespoon

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.


Cool 3.


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

Katsuo Shuto

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.