| 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!
Katsuo (bonito) Shuto
Katsuo Shuto is born by salting and aging rare parts of bonito over a long period of time. Taking advantage of this long-term aging process, Shuto (Japanese Anchovy) can be used as a secret ingredient and 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