Fried Yamato
Fry twice to create a crispy, fragrant texture. When pulling out of the oil, use chopsticks and take them out onto the net to thoroughly drain the oil. Be careful not to let the salt go with hot, as the flavor will not blend.
How to make it
1
After lightly washing the Yamato potatoes to remove any dirt, wipe off the water and place them on an open flame to grill the beard roots.
2
Cut the Yamato potatoes into diagonal pieces that are about 3-4 mm thick. Slicing them thinly will cook faster and give them a crisp texture.
3
Fry in 170°C oil, then pull up and let cool and fry again.
4
Once the golden color is colored, pull it up and season with salt while it's hot.
Ingredientsfor 2 people
-
- of the Japanese yam. Includes the skin
- 100g
-
- Fried oil
- Appropriate amount
-
- salt
- Appropriate amount
[PR]
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