| 1～2 Servings | |
| Potato | 1 |
| Garlic | 1 clove |
| Olive oil | As needed |
| Black pepper | As needed |
| Katsuo (bonito) Shuto | 1～2 tsp |
Directions
| 1. | Slice the potatoes into 5mm thickness. | |
|---|---|---|
| 2. | In a frying pan, add thinly sliced garlic and olive oil. Cook ① on both sides over medium heat (about 5 minutes per side). | |
| 3. | When ② is cooked, add the Katsuo (bonito) Shuto until it is charred. | |
| 4. | Season with black pepper and serve on a plate. | |
Tips and Pointers
Potatoes are delicious if they are baked until golden brown.
Comment
Used in this recipe!
Bonito Shuto
Bonito Shuto is made by salting and aging rare parts of skipjack tuna over a long period of time. Taking advantage of this maturation process, Shuto (Japanese anchovies) can be used as a secret ingredient. It is actively used in the cooking scene. If you mix it with cream cheese and spread it on crackers, it will become a light snack. The combination with pizza is excellent. If you add olive oil or butter, it becomes an exquisite sauce that will take the dish to the next level.
http://en.shiino.co.jp/recipe/detail.php?no=103