| 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
Katsuo (bonito) Shuto is made by salting and aging rare parts of these fish over a long period of time. Taking advantage of this long-term aging process, these ‘Japanese anchovies’ have a deep flavour and can be used as a main ingredient or a secret ingredient in many dishes. It can be used as a simple snack by putting it on cream cheese, a perfect match for pizza, or an exquisite sauce by adding it to olive oil or butter.
http://en.shiino.co.jp/recipe/detail.php?no=103