Whole Potato Miso Simmer & Potato-Onion Cutlets with Oriental Sauce
A unique kind of cutlet~ (*´艸｀*)♬
The breading is fried to a nice crunch.
When I tasted the whole miso-simmered potato on its own, the miso was quite assertive, but when layered with onion and fried, it harmonized beautifully... or rather, the onion is soft and juicy.
I see. So the "Whole Miso Simmer" is a rich side dish meant to be "developed" into other recipes. 😏✨
Now I understand why the "Vegetables Only?" cookbook uses several pages to show how to develop these dishes. 😌 Ayumi is convinced. Alright, let's keep making more! ٩( ᐛ )و♬
The crunchy texture is so satisfying!
🌳Whole Potato Miso Simmer🌳
〚Ingredients〛(for 1 unit)
Potatoes: 1kg
Sesame oil: 2 tbsp
Miso: 5 tbsp
Water: 1 1/2 cups
Kombu: 5cm square
Natural salt: 1 tsp
〚Instructions〛
1. Wash the potatoes well, remove the eyes, and sauté them whole in sesame oil.
・・・Anyway, I'll try rolling them around.
2. Add water, place the kombu at the bottom of the pot, put the miso on top,
sprinkle with salt, cover, and turn on the heat.
I think I managed to sauté them!
and sprinkled with salt ✋ Done.
3. Once it boils, simmer on medium-low heat.
When the liquid is reduced to about 1cm from the bottom of the pot, mix everything together.
✤ The trick is not to stir while simmering.
The miso is still sitting there, but it looks like it's about to melt away 😲
How it looks after mixing ✨
I tried a taste here, and it has an incredible depth and a concentrated miso flavor. The potatoes are, of course, fluffy all the way to the center ♬ Now, let's start the development recipe for the whole miso-simmered potatoes ٩( ᐛ )و♬
🌷Potato-Onion Cutlets 🌷
〚Ingredients〛
Whole Miso-Simmered Potatoes: 2
Onion: 1
[Batter]
Flour: 1/2 cup
Natural salt: 1/4 tsp
Water: 1/3 cup
Breadcrumbs: as needed
Frying oil: as needed
✤ Oriental Sauce: as needed↓
〚Instructions〛
1. Cut the miso-simmered potatoes and the onion into 1.3cm thick slices, and layer one potato slice with one onion slice.
✤ It looks neater when layered if the potato and onion are similar in size.
2. Coat 1 generously with a thick batter, then dust with breadcrumbs.
3. Deep-fry in 170°C oil for 5 minutes.
You might think it would be very miso-heavy, but it's actually light and easy to eat. Maybe the Oriental sauce is the key! I'm glad I made it ahead of time 😌
Ah~ happiness (´｡✪ω✪｡｀)
My tummy is stuffed! ← Translation: I'm full.
But my stomach doesn't feel bloated. Since it's skin-on, maybe I've already digested it?? 😲
I'm impressed that it's potato food but doesn't feel heavy. Even though I ate a lot, I feel like I could run a 50-meter dash right now ٩( ᐛ )و
Off I go!!
Ayumi☽
🍚Click here for other Mogupoko posts↓↓
🐰I've collected potato recipes✨↓
👚Mogupoko Diary is a record of Ayumi's daily life practicing Future Food Tubu-Tubu
by Yumiko Otani🐰
I write these articles freely, referring to her books and theories.
Ayumi☽