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We hope you got insight from reading it, now let’s go back to stack-baked chikuwa and spring potato recipe. To cook stack-baked chikuwa and spring potato you need 8 ingredients and 11 steps. Here is how you do that.
The ingredients needed to make Stack-Baked Chikuwa and Spring Potato:
- You need 3 stick Chikuwa processed fish (Suzuhiro-style grilled chikuwa)
- You need 5 Spring potatoes
- Get 1/2 Cabbage
- Take 4 slice Sliced cheese
- You need 1 whole sheet Toasted nori seaweed
- Use 2 tbsp Oil
- You need 2 tbsp Soy sauce
- Use 1 Sliced scallions
Steps to make Stack-Baked Chikuwa and Spring Potato:
- This time I used Suzuhiro grilled chikuwa. It has ginger in it.
- Slice the spring potatoes with a slicer, and soak briefly water.
- Shred the cabbage, soak briefly in water, and strain.
- Slice the chikuwa diagonally into 5 mm.
- Add a tablespoon of oil to a frying pan, spread out the potatoes evenly, add a tablespoon of oil around the pan on top of the potatoes, turn on the heat, and cook over medium heat.
- After 5 minutes, add the cabbage, cover with a lid, and cook for another 5 minutes.
- Reduce to low heat, flatten the cabbage with a spatula, and add the chikuwa.
- Tear the nori seaweed into fine pieces, and scatter in. Stir in 2 tablespoons of soy sauce.
- Tear sliced cheese into approximate sizes, and add it in. Cover with a lid, and cook some more.
- Turn off the heat after the cheese has melted.
- Transfer to a plate, garnish with green onions, and it is done.
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