A Chinese-inspired twist on a Hokkaido potato dish, reimagined by Chef Wakiya. This ultimate braised potato dish features a rich, melted butter sauce infused with star anise and cinnamon, combined with the savory flavor of salted pork. The creamy texture of potatoes and milk creates a dish that's perfect for everyone from children to adults.
Ingredients
Main Ingredients (4 servings)
- Potatoes 6
- Butter 20-30g
- Garlic 10 cloves
- Salted Pork 50g
- Milk 150-200ml
- Crown Daisy (Shungiku) 2-3 stalks
Seasonings
- Star Anise 2
- Cinnamon 1 piece
- Soy Sauce (a little)
- Mustard 1 tsp
Steps
- Wash the potatoes thoroughly and boil until a skewer can easily pierce them. Let them cool slightly, peel, and cut into large bite-sized pieces.
- Melt 20-30g of butter in a frying pan and sauté 10 cloves of garlic.
- Once the garlic is fragrant, add 2 star anise and 1 piece of cinnamon and continue to sauté. [Key Tip!] Sauté until the butter foam becomes fine and slightly browned; this brings out the most flavor.
- When the butter foam is fine, add 6 chopped potatoes and stir-fry.
- Add 50g of salted pork and stir-fry.
- Add a little soy sauce to enhance the aroma.
- Add 150-200ml of milk, cover, and simmer for 5 minutes.
- Dissolve 1 tsp of mustard in the cooking liquid, return it to the pan, and mix everything together.
- Add 2-3 stalks of crown daisy (shungiku), blanched and finely chopped, then mix everything to complete the dish.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。