Spring potato and bamboo shoot miso fry with Lemon
Ingredients (for 2 servings)
- Spring potatoes 3 pieces
Bamboo shoots (boiled in water) 120g
- Cooking oil to taste
Butter 10g
- Black pepper to taste
leaf buds to taste
- Yuzu peel to taste
Miso [sauce] 2 tbsp.
- Lemon & Honey [sauce] 1 tbsp.
Mixed Flower Honey [sauce] 1 tbsp.
- Cooking sake [sauce] 1 tbsp.
Soy sauce [sauce] 2 tsp.
How to make:
1 Wash the spring potato thoroughly. Cut into bite-sized pieces with the skin on and rinse with water. Line a heat-resistant container with a wet paper towel and place the potatoes inside. Steam the potatoes for about 10 minutes at 600W in the microwave until they become soft.
2Cut the bamboo shoots into bite-sized pieces.
Mix the ingredients for the [Lemon & Honey sauce] together in a bowl.
3Heat up some vegetable oil in a frying pan, put in the spring potatoes and bamboo shoots, and fry until they are nicely browned.
4Add in (2) to (3), fry everything together, and add the butter to melt in as a finishing touch. Transfer to a serving plate, and sprinkle some black bepper. Garnish with a leaf bud and yuzu peel.
5Key point to remember
Use the [Lemon & Honey sauce] as you wish. Also make sure to keep an eye on the heat level when frying, as it is easy to burn this dish.