Fish Sausage and Potatoes Stir-fried with Green Onion and Salted Kombu

1. 1

   Cut the potatoes into 2-3 mm thick matchsticks, and soak in a bowl of water for at least 5 minutes to wash off the surface starch.

2. 2

   Drain into a colander or sieve just before you stir fry it.

3. 3

   Slice the fish sausage diagonally into 2 to 3 mm slices, then julienne.

4. 4

   Slice the green onion into thin rounds (you should end up with about 2 tablespoons).

5. 5

   Heat up a a frying pan, add the mayonnaise, ginger and potato and stir fry for 1 minute.

6. 6

   When the potato has wilted slightly add the mirin and mix well.

7. 7

   Add the sausage and salted-kombu and mix everything together.

8. 8

   Season with pepper, add the green onion and it's done.

9. 9

   For reference... 10 g of salted-konbu is about this much.

10. 10

    About 1 tablespoon.

11. 11

    200 g of potatoes is about this much.

12. 12

    It was fine to soak the potatoes at Step 1 for a whole day.

13. 13

    So you can soak them overnight to make the stir-fry for bentos in the morning.

* Per serving · 4 servings · Values may vary.

No additional tips available.