Stack-Baked Chikuwa and Spring Potato

1. 1

   This time I used Suzuhiro grilled chikuwa.

2. 2

   It has ginger in it.

3. 3

   Slice the spring potatoes with a slicer, and soak briefly water.

4. 4

   Shred the cabbage, soak briefly in water, and strain.

5. 5

   Slice the chikuwa diagonally into 5 mm.

6. 6

   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.

7. 7

   After 5 minutes, add the cabbage, cover with a lid, and cook for another 5 minutes.

8. 8

   Reduce to low heat, flatten the cabbage with a spatula, and add the chikuwa.

9. 9

   Tear the nori seaweed into fine pieces, and scatter in.

10. 10

    Stir in 2 tablespoons of soy sauce.

11. 11

    Tear sliced cheese into approximate sizes, and add it in.

12. 12

    Cover with a lid, and cook some more.

13. 13

    Turn off the heat after the cheese has melted.

14. 14

    Transfer to a plate, garnish with green onions, and it is done.

* Per serving · 4 servings · Values may vary.

No additional tips available.