Teriyaki of red bean paste
Make yellowtail sauce carefully to avoid burning.
Peel the potatoes, shredd them first, then chopped them in small pieces, then smash them into paste.
To make the skin cut into a grid-like shape with a knife and sprinkle salt on both sides.
Sprinkle the [2] thinly with flour so that it shines when roasted.
Heat the salad oil in a frying pan and cook it by pressing the skin part against it first.
Once the skin is browned thoroughly, cook the surface on the front side with the presentation. After a while, turn it over and cook the back side as well.
To prevent burning, remove the heat from the frying pan with a wet cloth or something similar, place a stove to match it, and set it back on.
Once the sauce has blended with the fish, place it on a plate, place it in plenty of [1] yamamomo, and topped with green seaweed to finish.
