Potatoes grilled coconut milk

Chinese
pottery
Wakiya Tomoko
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An unusual menu that uses coconut milk instead of fresh cream. We served yuzu in a hollowed-out bowl to give it a wintery look. Other citrus fruits such as mandarin oranges can also be substituted.
Cooking time: 40 minutes
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How to make it
1

Peel the potatoes and cut into 5mm thick sardines.

2

Put milk and coconut milk in a frying pan and heat it, then add unsalted butter and potatoes when it's warmed.

3

Add the chopped garlic and salt, and when it boils, remove from the heat and pour into a baking dish.

4

Bake in an oven heated to 180°C for 15-20 minutes. Once it's browned just right, take it out.

5

The head part was cut off and the contents were hollowed out as a dish. Stuff [4] into the yuzu dish while breaking it down.

6

Place in the oven and lightly heat it before serving in a bowl. Filled with a yuzu lid and finished.

Materials for 6 people

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