Chichibu-Style Miso Cheese Potatoes

 

Ingredients (2 servings):

New potatoes: approx. 300g

Potato starch: 2 tablespoons

Vegetable oil: 2 tablespoons

[A] Water: 1 tablespoon

[A] Sugar: 1 tablespoon

[A] Mirin: 1 tablespoon

[A] Miso: 1 tablespoon

[A] Soy sauce: 1 teaspoon

Pizza cheese: 40g

Aonori (dried green seaweed flakes): appropriate amount

Instructions:

① Wash the new potatoes well and cut them into bite-sized pieces with the skin on. Place them in a heatproof bowl, cover loosely with plastic wrap, and heat in a 600W microwave for 4-5 minutes. Once softened, let them cool slightly and coat with potato starch.

② Heat vegetable oil in a frying pan over medium heat and arrange the potatoes from ①. Cook until golden brown all over, then add [A] and coat everything evenly.

③ Place the pizza cheese on top of ②, reduce the heat to low, and cover. Once the cheese has melted, transfer to a serving dish, sprinkle with dried seaweed flakes, and it's ready.