Potato Kimpira Using Shio-Koji

Name: Potato Kimpira Using Shio-Koji
Yield: 2 servings
Cuisine: American
Ingredients: 1 Potato (large); 1 tbsp Shio-koji (salted rice malt); 1 tsp Sugar; 1 pinch Coarsely ground black pepper; 1 tsp Cooking oil

cookpad.japan @cookpad_jp

I typically make these using soy sauce and sugar, but when I tried making them with shio-koji and black pepper, they turned out amazingly tasty.

The potato sticks are tasty if slightly under-cooked to give them a slight crispness.

The shio-koji may burn easily, so once you add it, briskly sauté, then remove from the heat. Recipe by Karupinetto

I typically make these using soy sauce and sugar, but when I tried making them with shio-koji and black pepper, they turned out amazingly tasty.

The potato sticks are tasty if slightly under-cooked to give them a slight crispness.

The shio-koji may burn easily, so once you add it, briskly sauté, then remove from the heat. Recipe by Karupinetto

cookpad.japan @cookpad_jp

I typically make these using soy sauce and sugar, but when I tried making them with shio-koji and black pepper, they turned out amazingly tasty.

The potato sticks are tasty if slightly under-cooked to give them a slight crispness.

The shio-koji may burn easily, so once you add it, briskly sauté, then remove from the heat. Recipe by Karupinetto

I typically make these using soy sauce and sugar, but when I tried making them with shio-koji and black pepper, they turned out amazingly tasty.

The potato sticks are tasty if slightly under-cooked to give them a slight crispness.

The shio-koji may burn easily, so once you add it, briskly sauté, then remove from the heat. Recipe by Karupinetto

Saved

Ingredients

2 servings

1Potato (large)
1 tbspShio-koji (salted rice malt)
1 tspSugar
1 pinchCoarsely ground black pepper
1 tspCooking oil

Saved

Steps

1

Slice the potato into sticks of desired thickness, and soak in water for 10 minutes.
2

Strain excess water from the potato sticks, heat the oil in a pan, and sauté on medium heat.
3

Reduce the heat to low flame, cover with a lid, and steam. Or, if you prefer, you can avoid this step by heating the potato sticks in the microwave before sautéing them.
4

Add shio-koji, sugar, and coarsely ground black pepper, and briskly sauté on medium heat, then it's ready to serve.