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So that the taste quality of fried potatoes: a tochigi specialty, which must be considered first preparing the type of ingredients, then selection of fresh ingredients|good to how to make and serving it. No need be confused if want to prepare fried potatoes: a tochigi specialty the delicious as long as you know the technique then this dish is can be a treat that is very special.

Ingredients and seasonings required in prepare

1. Use 15 small Potatoes
2. Use 1 ★ Plain flour
3. Prepare 1 ★ Water
4. Prepare 2 tsp ★Japanese dashi stock
5. Use 1 Panko
6. Prepare 1 to fry Oil

This burger sees it placed between delicious bagels made with local flour and yeast from the region's famous Tochiotome strawberries. The Marmite of Japan, natto is a speciality in Ibaraki and the sticky, smelly fermented soybeans are everywhere. Tochigi This specialty of Gunma Prefecture actually begins in Hokkaido, the source of the fresh, raw milk used to make this divine cheese. The cheese is then soaked in miso over a period of six months or more, slowly and carefully aging the cheese to create its signature taste. - www.tamuraya.com (Japanese) Tochigi — Reito Nama Gyoza For example, "Kurosatsuma chicken" is raised and produced by "Toriniku Daisaku" (literally the chicken meat masterpiece), a farm with high-grade produce and a direct sales center in Kirishima city.

Step by step to make Fried Potatoes: A Tochigi Specialty:

1. Boil the potatoes in their skins. Once they are boiled, strain and peel.
2. In a bowl, mix all the ingredients marked with a ★. Use as much panko as necessary in a container.
3. Coat the potatoes in the ★ mixture, then the panko, and fry in oil at 360°F/180°C until golden brown.
4. Done and ready to serve!

The city is like a one-stop local chicken gourmet boutique with a range of choices such as grilled or fried chicken, and chicken rice, etc. Kushiage, also known as Kushikatsu, is essentially deep fried food on a stick—or more specifically, battered meat and veggies. It can be found all over Japan but is most famous in the Shin-Sekai neighborhood of Osaka, where it is called kushikatsu. The "kushi" refers to the bamboo skewer used, and the "katsu" to the type of meat cutlet. When you enter the store, you will find a lot of sata andagi with six flavors: plain, brown sugar, red potato, sesame, coffee, and peanuts.

how is this? Easy isn’t it? That’s the make fried potatoes: a tochigi specialty that you do at home. Congratulations enjoy