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Potatoes & Corn with Butter & Soy Sauce
Introduce
Chef :
RiePotatoes & Corn with Butter & Soy Sauce
After simmering the potatoes at once, leave it until it gets cold. Umami from the kelp enhances this dish and it will taste even better.
Cooking instructions
* Step 1
In a pot, lay in the kelp and put in potatoes, corn, and just enough dashi to cover them. Bring to a simmer over medium heat. Skim off the foam when it rises on the surface.
* Step 2
Lower the heat and continue to simmer with a small lid directly on the potatoes (you can substitute with aluminum foil cut into the size of inner pan) until slightly softened but still crisp (for about 10 mins).
* Step 3
Add sugar, soy sauce and then turn off the heat. Let it cool.
* Step 4
Remove the kelp and simmer uncovered until the liquid is almost gone over medium heat. Add butter and mix.
* Step 5
Place in a serving plate and top with blanched green beans and pepper.
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Tag
soy sauce
ear corn (husk, and remove the kernels from the corncob)
-6 potatoes (1 kg) (peel, cut into bite sized pieces)
green beans (remove the stem ends, blanch in boiling water, slice thinly)
-500 ml dashi (or equal amount of water ＋15 g bonito flakes in a tea bag)
. 4 tbsp sugar
Tbsp~ soy sauce
g~ butter
dried kelp (each about 5 cm square)
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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