Potatoes and butter corn

Japanese food
Vegetable side dishes
Tamura Takashi
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The sweetness of the corn and the aroma of butter gently spreads. It has a subtle seasoning.
Cooking time: 20 minutes
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How to make it
1

Shred the potatoes, cut into 1-1.5cm pieces, and fry the salad oil in a heated frying pan.

2

After frying the potatoes for a few minutes, add [A], drop them with aluminum foil, cover them, and heat them for about 10 minutes.

3

After 10 minutes, remove the aluminum foil, add butter, melt it, and season with dark soy sauce. Serve in a bowl and topped with shiso leaves and complete.

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