Steps to Prepare Perfect Stack-Baked Chikuwa and Spring Potato

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to make a special dish, Steps to Make Speedy Stack-Baked Chikuwa and Spring Potato. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Stack-Baked Chikuwa and Spring Potato, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stack-Baked Chikuwa and Spring Potato delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few components. You can have Stack-Baked Chikuwa and Spring Potato using 8 ingredients and 11 steps. Here is how you can achieve it.

I had chikuwa and spring potatoes, so I made this. I used non-melting cheese, but you can also use meltable cheese. Add as much green onions as you like for the garnish. Recipe by aoyma

Ingredients and spices that need to be Make ready to make Stack-Baked Chikuwa and Spring Potato:

1. 3 stick Chikuwa processed fish (Suzuhiro-style grilled chikuwa)
2. 5 Spring potatoes
3. 1/2 Cabbage
4. 4 slice Sliced cheese
5. 1 whole sheet Toasted nori seaweed
6. 2 tbsp Oil
7. 2 tbsp Soy sauce
8. 1 Sliced scallions

Instructions to make 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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