Sautéed Potato with Shio Konbu (Salted Dried Kelp)
As simple side dish, Sautéed Potato with Shio Konbu has a unique flavour combination of butter and Shio Konbu (salted dried kelp). This is a perfect combination of flavours, developed by combining the Western and Asian ingredients.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 5 min
- Cook time
- 7 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300g / 0.7lb potatoes ((6 baby potatoes, note 1))
- 1 tsp oil
- 10g / 0.6oz shio konbu ((note 2))
- ½ tbsp butter ((note 3))
- A pinch of salt ((note 3))
- 1 tbsp green onion (finely chopped)
Instructions
- 1
Peel skin off and slice potatoes into 1cm / ⅜” thick discs. If you have a large potato, halve or quarter it before slicing so that you can make bite-size pieces.
- 2
Spread the potato pieces on a microwave-safe plate without overlapping, loosely cover with a cling wrap.
- 3
Microwave for 3 minutes (note 4) at 600W, until the potatoes are almost cooked through, but the centre is a touch hard. Remove the cling wrap.
- 4
Add oil to a frying pan and heat over medium high heat.
- 5
Add potato pieces to the pan and sauté until the surface of the potatoes starts browning.
- 6
Bring the heat to low. Add shio konbu and butter to the frying pan and mix until the butter melts and there is no white powder on the konbu pieces.
- 7
Taste test the saltiness. If required, add a pinch of salt and mix.
- 8
Turn the heat off and transfer the potatoes to a serving bowl/plate and sprinkle the green onion over the potatoes. Serve while hot.