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Stack-Baked Chikuwa and Spring Potato
Stack-Baked Chikuwa and Spring Potato

Before you jump to Stack-Baked Chikuwa and Spring Potato recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

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Evidently, it’s easy to begin incorporating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to stack-baked chikuwa and spring potato recipe. You can cook stack-baked chikuwa and spring potato using 8 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to cook Stack-Baked Chikuwa and Spring Potato:
  1. Prepare 3 stick Chikuwa processed fish (Suzuhiro-style grilled chikuwa)
  2. You need 5 Spring potatoes
  3. Prepare 1/2 Cabbage
  4. Prepare 4 slice Sliced cheese
  5. Get 1 whole sheet Toasted nori seaweed
  6. You need 2 tbsp Oil
  7. Prepare 2 tbsp Soy sauce
  8. Get 1 Sliced scallions
Steps to make Stack-Baked Chikuwa and Spring Potato:
  1. This time I used Suzuhiro grilled chikuwa. It has ginger in it.
  2. Slice the spring potatoes with a slicer, and soak briefly water.
  3. Shred the cabbage, soak briefly in water, and strain.
  4. Slice the chikuwa diagonally into 5 mm.
  5. Add a tablespoon of oil to a frying pan, spread out the potatoes evenly, add a tablespoon of oil around the pan on top of the potatoes, turn on the heat, and cook over medium heat.
  6. After 5 minutes, add the cabbage, cover with a lid, and cook for another 5 minutes.
  7. Reduce to low heat, flatten the cabbage with a spatula, and add the chikuwa.
  8. Tear the nori seaweed into fine pieces, and scatter in. Stir in 2 tablespoons of soy sauce.
  9. Tear sliced cheese into approximate sizes, and add it in. Cover with a lid, and cook some more.
  10. Turn off the heat after the cheese has melted.
  11. Transfer to a plate, garnish with green onions, and it is done.

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