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So that the taste quality of fish sausage and potatoes stir-fried with green onion and salted kombu, which must be considered start 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 fish sausage and potatoes stir-fried with green onion and salted kombu delicious as long as you know the technique then this dish is can be a treat that is very special.

Ingredients and seasonings used for prepare

1. Use 3 small Potatoes
2. Take 1 Fish sausage
3. Prepare 10 grams Shio-kombu
4. Prepare 1 tsp Mirin
5. Prepare 1/4 tsp Grated ginger
6. Prepare 3 to 4 Chopped green onions
7. Take 1 tbsp Mayonnaise
8. Prepare 1 Pepper

Green Curry (Red and Green Peppers, Mushroom) over rice (whiter rice) comes with Potato Salad and stir fried brussels sprout with bacon. Remove from oven.. great as a leftover! Remove from oven.. great as a leftover! Preparation: Put water in a deep pot and heat on medium heat.

Instructions to make Fish Sausage and Potatoes Stir-fried with Green Onion and Salted Kombu:

1. Cut the potatoes into 2-3 mm thick matchsticks, and soak in a bowl of water for at least 5 minutes to wash off the surface starch. Drain into a colander or sieve just before you stir fry it.
2. Slice the fish sausage diagonally into 2 to 3 mm slices, then julienne. Slice the green onion into thin rounds (you should end up with about 2 tablespoons).
3. Heat up a a frying pan, add the mayonnaise, ginger and potato and stir fry for 1 minute. When the potato has wilted slightly add the mirin and mix well.
4. Add the sausage and salted-kombu and mix everything together. Season with pepper, add the green onion and it's done.
5. For reference… 10 g of salted-konbu is about this much. About 1 tablespoon.
6. 200 g of potatoes is about this much.
7. It was fine to soak the potatoes at Step 1 for a whole day. So you can soak them overnight to make the stir-fry for bentos in the morning.
8. Done and ready to serve!

Just before the water boils, add katsuobushi flakes. When the water boils, skim off any foam that rise to the surface. Heat the sesame oil in a wok and add the mushrooms, stir fry for about three minutes. Add the ginger and garlic until just fragrant. Remove the kombu from the dashi pot and place aside.

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