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Stack-Baked Chikuwa and Spring Potato
Stack-Baked Chikuwa and Spring Potato

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We hope you got insight from reading it, now let’s go back to stack-baked chikuwa and spring potato recipe. You can have stack-baked chikuwa and spring potato using 8 ingredients and 11 steps. Here is how you do it.

The ingredients needed to prepare Stack-Baked Chikuwa and Spring Potato:
  1. Get 3 stick Chikuwa processed fish (Suzuhiro-style grilled chikuwa)
  2. Provide 5 Spring potatoes
  3. Get 1/2 Cabbage
  4. You need 4 slice Sliced cheese
  5. You need 1 whole sheet Toasted nori seaweed
  6. Provide 2 tbsp Oil
  7. Provide 2 tbsp Soy sauce
  8. Use 1 Sliced scallions
Steps to make Stack-Baked Chikuwa and Spring Potato:
  1. This time I used Suzuhiro grilled chikuwa. It has ginger in it.
  2. Slice the spring potatoes with a slicer, and soak briefly water.
  3. Shred the cabbage, soak briefly in water, and strain.
  4. Slice the chikuwa diagonally into 5 mm.
  5. 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.
  6. After 5 minutes, add the cabbage, cover with a lid, and cook for another 5 minutes.
  7. Reduce to low heat, flatten the cabbage with a spatula, and add the chikuwa.
  8. Tear the nori seaweed into fine pieces, and scatter in. Stir in 2 tablespoons of soy sauce.
  9. Tear sliced cheese into approximate sizes, and add it in. Cover with a lid, and cook some more.
  10. Turn off the heat after the cheese has melted.
  11. Transfer to a plate, garnish with green onions, and it is done.

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