Stack-Baked Chikuwa and Spring Potato
Stack-Baked Chikuwa and Spring Potato

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, stack-baked chikuwa and spring potato. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Stack-Baked Chikuwa and Spring Potato is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Stack-Baked Chikuwa and Spring Potato is something that I’ve loved my entire life.

Spring potatoes are already tender and buttery, but this easy melting potato technique takes them over the top. Cooked here in garlic butter, the potatoes This slow-cooking soup is spring's answer to baked potato soup. Make sure to clean fresh leeks well or make prep even easier with sliced leeks.

To begin with this recipe, we must prepare a few ingredients. You can cook stack-baked chikuwa and spring potato using 8 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Stack-Baked Chikuwa and Spring Potato:
  1. Take 3 stick Chikuwa processed fish (Suzuhiro-style grilled chikuwa)
  2. Prepare 5 Spring potatoes
  3. Make ready 1/2 Cabbage
  4. Take 4 slice Sliced cheese
  5. Get 1 whole sheet Toasted nori seaweed
  6. Prepare 2 tbsp Oil
  7. Prepare 2 tbsp Soy sauce
  8. Take 1 Sliced scallions

Toss the potatoes with the olive oil, most of the spring onions, thyme and plenty of seasoning in a slightly-too-small roasting tin. Use the back of a fish slice or similar to squash the potatoes into a flat-ish compact cake. Chill until ready to finish, for up to a day. Baked Potato, Baked Potato recipes, Baked Potato toppings, potato recipes, easy potato recipes, how to make a baked potato, easy dinner recipes Morning Meals :: Spring Potato & Egg Bake.

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

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So that is going to wrap this up for this exceptional food stack-baked chikuwa and spring potato recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!