I will provide ideas You are are looking for a stir fried pork and potatoes with miso butter recipe that is exciting taste and also how to prepare it which results have aroma and taste that can give us taste and appetite

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

Ingredients and seasonings used for make

1. Use 250 grams Thinly sliced pork
2. Use 2 Potatoes (medium)
3. Prepare 1 Green onions
4. Prepare 1/2 to 1 tablespoon ★Miso
5. Take 1/2 tbsp ★Weipa or chicken stock granules
6. Use 1 tbsp ★Mirin
7. Take 1 tsp ★Grated garlic
8. Prepare 1 tsp ★Soy sauce
9. Use 1 tbsp Sake
10. Use 1 tbsp Butter
11. Prepare 1 Vegetable oil

This process helps "steam" the salmon, which cooks faster and keeps the salmon moist. Garnish with green onion and sesame seeds. Preparation Put oil or fat in skillet and turn heat to medium-high. Add as much asparagus as will fit in a layer, add salt and pepper to taste, and toss and stir until browned and shriveled, about.

How to cook Stir Fried Pork and Potatoes with Miso Butter:

1. Peel the potatoes and julienne finely. Soak in a bowl of cold water. (Use a mandoline to make this easier.)
2. Cut the pork into easy to eat pieces, and sprinkle with sake. Chop up the green onions. Combine the ★ ingredients.
3. Put vegetable oil in a pan and stir fry the pork until it's about 90% cooked. Add the well drained and dried potatoes and stir fry quickly. Add the ★ ingredients and stir fry to coat the pork and potatoes.
4. Turn off the heat, add butter and chopped green onions, and mix well. Transfer to serving plates, and it's done! Sprinkle shichimi spice or ground sesame seeds to taste, and enjoy.
5. Done and ready to serve!

Add the butter, ginger, brown sugar, vinegar, and water and whisk until the butter melts. Remove from heat, add the miso, and whisk just until creamy. When the cabbage is done, drizzle a spoonful of the warm Miso Butter over each wedge. Heat a wok or large non-stick frying pan over medium heat until hot. Add the butter, garlic, shallot and green onion.

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