Potatoes and butter corn
The sweetness of the corn and the aroma of butter gently spreads. It has a subtle seasoning.
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.
material
-
- Potatoes too
- 150g
-
- Salad oil
- 1/2 tsp
-
[A]
- Bonito dashi
- 1/2 cup
-
- Corn can
- 70g
-
- butter
- 10g
-
- Dark soy sauce
- 1/2 tbsp
-
- For finishing, shredded leaves
- Appropriate amount
[PR]
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