A crispy shredded potato stir-fry that's incredibly satisfying to eat, made with just potatoes. The fragrant spices and refreshing tang of vinegar whet your appetite, making it a perfect dish for both rice and drinks. Try this authentic taste, directly taught by Chef Wakiya, in your own home.
Ingredients
Main Ingredients (2 servings)
- Potatoes 2 medium
- Ginger 2-3 slices
- Chili Peppers 2-3
- Sichuan Peppercorns (to taste)
- Star Anise 1 whole
Seasonings
- Sesame Oil (high quality) 2 tbsp
- [A] Salt (a pinch)
- [A] Sugar (a pinch)
- [A] Pepper (a pinch)
- [A] Cooking Sake (Rice Wine) 2 tbsp
- [B] Vinegar 1/2 tbsp
- [B] Soy Sauce 1/2 tsp
Steps
- Finely shred 2 medium potatoes. Rinse them quickly under water and drain thoroughly. [This is the key!] For a crispy texture, ensure thorough rinsing and draining.
- Heat 2 tbsp of high-quality sesame oil in a frying pan. Add 2-3 chili peppers, 1 whole star anise, Sichuan peppercorns (to taste), and 2-3 slices of ginger. Stir-fry until fragrant.
- Once fragrant, add the shredded potatoes and stir-fry over medium heat until they become translucent.
- When the potatoes are translucent, add a pinch of salt, a pinch of sugar, a pinch of pepper, and 2 tbsp of Cooking Sake (Rice Wine). Mix well to season.
- Finally, drizzle in 1/2 tbsp of vinegar and 1/2 tsp of soy sauce. Stir briefly to combine and serve.
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