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Stack-baked Chikuwa And Spring Potato Recipe

Stack-Baked Chikuwa and Spring Potato Recipe
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Prepare the ingredients before making Stack-Baked Chikuwa and Spring Potato in your home. Then, follow these steps below to serve Stack-Baked Chikuwa and Spring Potato for your family or friends.

Ingredients: Stack-Baked Chikuwa and Spring Potato

  • 3 stick Chikuwa processed fish (Suzuhiro-style grilled chikuwa)
  • 5 Spring potatoes
  • 1/2 Cabbage
  • 4 slice Sliced cheese
  • 1 whole sheet Toasted nori seaweed
  • 2 tbsp Oil
  • 2 tbsp Soy sauce
  • 1 Sliced scallions

How to Make Stack-Baked Chikuwa and Spring Potato

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Stack-Baked Chikuwa and Spring Potato in your home by yourself.

    Step 1
  • This time I used Suzuhiro grilled chikuwa. It has ginger in it.
  • Step 2
  • Slice the spring potatoes with a slicer, and soak briefly water.
  • Step 3
  • Shred the cabbage, soak briefly in water, and strain.
  • Step 4
  • Slice the chikuwa diagonally into 5 mm.
  • Step 5
  • 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.
  • Step 6
  • After 5 minutes, add the cabbage, cover with a lid, and cook for another 5 minutes.
  • Step 7
  • Reduce to low heat, flatten the cabbage with a spatula, and add the chikuwa.
  • Step 8
  • Tear the nori seaweed into fine pieces, and scatter in. Stir in 2 tablespoons of soy sauce.
  • Step 9
  • Tear sliced cheese into approximate sizes, and add it in. Cover with a lid, and cook some more.
  • Step 10
  • Turn off the heat after the cheese has melted.
  • Step 11
  • Transfer to a plate, garnish with green onions, and it is done.
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