You are|Are|Again} looking for idea recipes fried potatoes: a tochigi specialty that are unique? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious fried potatoes: a tochigi specialty should had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of fried potatoes: a tochigi specialty, start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare fried potatoes: a tochigi specialty good home, because as long as you know the trick, this dish is can be treat special.

Ingredients and seasonings required in make

1. Use 15 small Potatoes
2. Prepare 1 ★ Plain flour
3. Prepare 1 ★ Water
4. Prepare 2 tsp ★Japanese dashi stock
5. Prepare 1 Panko
6. Take 1 to fry Oil

You can check the detailed recipe and methods here: Quick Cook Recipe Series ~ Imo mochi ~ ~ Imo mochi with Cheese ~ This yakisoba is made in Tochigi City, Tochigi Prefecture. Chinese noodles are stir-fried with bite-sized potatoes. Supposedly, the practice of adding "jagaimo" was to increase the volume at a time of food shortages during World War II. The square thin noodles and spicy sauce go well together.

How to make Fried Potatoes: A Tochigi Specialty:

1. Boil the potatoes in their skins. Once they are boiled, strain and peel.
2. In a bowl, mix all the ingredients marked with a ★. Use as much panko as necessary in a container.
3. Coat the potatoes in the ★ mixture, then the panko, and fry in oil at 360°F/180°C until golden brown.
4. Done and ready to serve!

Horu (mon) Soba (Tottori Prefecture) Korokke is a derivative of the French original, a potato-based "croquette". Korokke in Japan is also mainly potato-based, and includes small bits of beef, pork, cheese and other ingredients in the mixture, before being crumbed and deep fried. It's one of the most popular Japanese fried foods at convenience stores, street food stands and izakayas. The Marmite of Japan, natto is a speciality in Ibaraki and the sticky, smelly fermented soybeans are everywhere. Tochigi Sweet and not-soggy potatoes match up with a lightly sweetened sauce.

me, the simple preparation of Fried Potatoes: A Tochigi Specialty above can help you prepare servings that are delicious for family/friends Good luck!