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Here are the ingridients that are required to serve a heavenly Potato and Mentaiko Mayo Stir Fry:
- Take 2 of Potatoes.
- Take 1/2 of of a pair Mentaiko (salt-cured spicy pollack or cod roe).
- Provide 2 tbsp of Mayonnaise.
- Use 1 tbsp of Olive oil.
- Take 1 of Lemon juice.
- Use 1 dash of for garnish Daikon radish sprouts.
Ready with the ingridients? Below are the procedures on cooking Potato and Mentaiko Mayo Stir Fry:
- Slice the potatoes into fine julienne, put into a bowl and rinse. When all the surface starch has gone and the water is clear, drain well..
- Microwave the shredded and soaked potato for 2 to 3 minutes. (Cover with plastic wrap beforehand.).
- Take the mentaiko out of the membrane, and combine with the mayonnaise! The ratio is 1: 1..
- Heat the olive oil in a frying pan and stir fry the drained potato..
- When the potato is transparent, add the combined sauce from Step 3 and mix well. (Lower the heat before mixing.).
- When the sauce is evenly distributed, add the lemon juice..
- Finished. Transfer to serving plates, and sprinkle on top with daikon radish sprouts or chopped green onions as garnish to make it look pretty..
I always make like this stocking menu. And this is good for Obentou lunch box. Once pan is hot and ready, toss in the sweet potato and reduce heat to medium-low heat. Sprinkle in half of salt to season. Place the potatoes in a saucepan and cover with cold water.
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