Potato Balls Skewers
- Potatoes(Peeled) – 300g
- Shiratama Dango powder(glutinous rice powder)- 120g
- Frying oil
- Soy sauce- 2 Tbsp
- Mirin- 1Tbsp
- Brown sugar- 1Tbsp
- Konbu stock- 100ml
Instructions:
- Grate the potatoes
- In a large bowl, put the grated potatoes and add the Shiratama dango powder mix well.
- In pan, prepare some frying oil and while making balls from the mixture, deep fry the balls directly to the pans.
- Fry until golden brown.
- In a separate pan, Mix the soy sauce, mirin, sugar and konbu stock and simmer until a bit reduced and thickens
- Then add the fried potato balls and mix until coated evenly
- Put into skewers.
Side dish( Pickled Celery and carrots)
Ingredients:
- Celery- 2 pcs
- Carrots- 1/2
- Salt
- Konbu stock-100ml
- Soy sauce- 1Tbsp
- Sake- 1Tbsp
- Vinegar- 2Tbsp
Instructions:
- Cut the celery and carrots and put it in a bowl
- Sprinkle some salt and set aside for few minutes until water comes out
- Squeeze out excess water and transfer to a different bowl
- Prepare the mixture by mixing konbu stock, soy sauce, sake and vinegar and simmer then turn off the heat
- Add the mixture into the celery and carrots mix then cool down
Cabbage and wakame salad
Ingredients:
- Bloomed wakame
- Cabbage
- Yuzu koshio-1tsp
- Light soy sauce- 1 tsp
- Mixed beans
Instructions:
- Cut the cabbage into small pieces
- Boil until half cooked and strain
- In a bowl, mix the yuzu koshio and soy sauce
- Add the wakame, boiled cabbage and mixed beans
Tutorial video: