Potatoes & Corn with Butter & Soy Sauce

1. 1

   In a pot, lay in the kelp and put in potatoes, corn, and just enough dashi to cover them.

2. 2

   Bring to a simmer over medium heat.

3. 3

   Skim off the foam when it rises on the surface.

4. 4

   Lower the heat and continue to simmer with a small lid directly on the potatoes (you can substitute with aluminum foil cut into the size of inner pan) until slightly softened but still crisp (for about 10 mins).

5. 5

   Add sugar, soy sauce and then turn off the heat.

6. 6

   Let it cool.

7. 7

   Remove the kelp and simmer uncovered until the liquid is almost gone over medium heat.

8. 8

   Add butter and mix.

9. 9

   Place in a serving plate and top with blanched green beans and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.