Potato and Mentaiko Mayo Stir Fry – a delicious recipe with Potatoes, salt-cured spicy pollack, Mayonnaise, Olive oil, Lemon juice, sprouts. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Slice the potatoes into fine julienne, put into a bowl and rinse.
2
When all the surface starch has gone and the water is clear, drain well.
3
Microwave the shredded and soaked potato for 2 to 3 minutes.
4
(Cover with plastic wrap beforehand.)
5
Take the mentaiko out of the membrane, and combine with the mayonnaise!
6
The ratio is 1: 1.
7
Heat the olive oil in a frying pan and stir fry the drained potato.
8
When the potato is transparent, add the combined sauce from Step 3 and mix well.
9
(Lower the heat before mixing.)
10
When the sauce is evenly distributed, add the lemon juice.
11
Finished.
12
Transfer to serving plates, and sprinkle on top with daikon radish sprouts or chopped green onions as garnish to make it look pretty.
130
kcal
Calories
9
g
Fat
11
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 Potatoes, 1/2 of a pair Mentaiko (salt-cured spicy pollack or cod roe), 2 tbsp Mayonnaise, 1 tbsp Olive oil, and more.
Yes, Potato and Mentaiko Mayo Stir Fry falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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