Steps

1. Drain the water from the Meiji Hokkaido Tokachi Fresh Mozzarella.
   🕒 01:33
2. Finely chop the fresh mozzarella.
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3. Place the chopped mozzarella in a bowl.
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4. Add potatoes to the bowl, either grated coarsely after steaming or boiling, or mashed with a potato masher.
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5. Add a pinch of salt to the bowl and mix well.
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6. Place the mixed batter into a cold frying pan.
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7. Gradually heat over low heat, cooking until the cheese melts and combines with the potatoes.
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8. Initially, stir gently while cooking. [Key Tip!] Using a non-stick frying pan is recommended.
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9. Once the cheese has melted and started to become stringy, flip it over once.
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10. When the cheese has melted and solidified with the potatoes, flip it again to brown the other side. Cook while shaping the edges.
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11. Continue cooking until the potatoes are crispy and have a nice golden-brown color and a fragrant aroma.
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12. Flip one more time, then turn off the heat.
    🕒 05:33
13. In a separate bowl, prepare the arugula. Bitter greens like mizuna or shungiku can also be used.
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14. Lightly season the arugula with a pinch of salt and pepper.
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15. Add 1 tsp of red wine vinegar and mix once.
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16. Add 2 tsp of olive oil and toss gently, just enough to coat the leaves.
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17. Add the fresh mozzarella and toss briefly.
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18. Plate the crispy potato and mozzarella bake, and top it with the salad.
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19. Finally, garnish with prosciutto to complete the dish.
    🕒 07:11