Potatoes & Corn with Butter & Soy Sauce
Rie @cook_2455445
After simmering the potatoes at once, leave it until it gets cold. Umami from the kelp enhances this dish and it will taste even better.
Potatoes & Corn with Butter & Soy Sauce
After simmering the potatoes at once, leave it until it gets cold. Umami from the kelp enhances this dish and it will taste even better.
Cooking Instructions
- 1
In a pot, lay in the kelp and put in potatoes, corn, and just enough dashi to cover them. Bring to a simmer over medium heat. Skim off the foam when it rises on the surface.
- 2
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).
- 3
Add sugar, soy sauce and then turn off the heat. Let it cool.
- 4
Remove the kelp and simmer uncovered until the liquid is almost gone over medium heat. Add butter and mix.
- 5
Place in a serving plate and top with blanched green beans and pepper.
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