Steps

1. Peel and thinly slice 1/4 onion.
   🕒 00:44
2. Cut 4 sausages diagonally and then into large bite-sized pieces.
   🕒 00:50
3. Peel and finely mince 1 clove garlic.
   🕒 00:54
4. Trim the stems from 10 shiso leaves and finely mince them. Reserve some for garnish.
   🕒 01:02
5. Peel 2 potatoes (300-350g) and carefully remove any eyes.
   🕒 01:20
6. Cut the potatoes into large, irregular bite-sized pieces. (Key Tip!) Cut them slightly larger to enjoy their fluffy texture.
   🕒 01:35
7. Place the cut potatoes in a frying pan and add enough frying oil to cover them about 3/4 of the way.
   🕒 01:56
8. Heat the oil over medium-high heat.
   🕒 02:08
9. Once the oil is hot and starts to bubble, reduce heat to medium and deep-fry the potatoes. (Key Tip!) You don't need to stir them much, but occasionally flip the potatoes and fry for 8-10 minutes until they are golden brown and crispy.
   🕒 02:19
10. Remove the golden-brown potatoes from the pan and place them on a plate lined with paper towels to drain the excess oil.
    🕒 02:58
11. Clean the frying pan, add 5g butter, minced garlic, and the cut sausages, and sauté.
    🕒 03:08
12. Once the sausages are cooked, add the thinly sliced onion and sauté.
    🕒 03:27
13. When the onion is cooked, add the drained potatoes, salt and pepper to taste, and 1 tbsp Mentsuyu (Noodle Soup Base). Stir-fry. (Key Tip!) If you don't have mentsuyu, you can substitute with soy sauce and sugar.
    🕒 03:37
14. Once everything is well seasoned, turn off the heat and add the minced shiso leaves. Toss to combine. (Key Tip!) Remember to save some shiso leaves for garnish.
    🕒 04:07
15. Transfer the mixture to a serving plate.
    🕒 04:24
16. Sprinkle the reserved shiso leaves over the top.
    🕒 04:34
17. Sprinkle with toasted sesame seeds as desired to complete the dish.
    🕒 04:42