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We hope you got benefit from reading it, now let's go back to stack-baked chikuwa and spring potato recipe. To make stack-baked chikuwa and spring potato you need 8 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to prepare Stack-Baked Chikuwa and Spring Potato:
- Take 3 stick of Chikuwa processed fish (Suzuhiro-style grilled chikuwa).
- Prepare 5 of Spring potatoes.
- Provide 1/2 of Cabbage.
- Take 4 slice of Sliced cheese.
- Get 1 of whole sheet Toasted nori seaweed.
- Use 2 tbsp of Oil.
- You need 2 tbsp of Soy sauce.
- Provide 1 of 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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