Japanese seaweed potatoes

By VicentaLakin

Japanese seaweed potatoes
POTATO EVAPORATES WITH POTATO STARCH AND GROUPING, WITH A FINE, SEMI-TRANSPARENT FORM OF MASQUERADING. IT TASTES A LITTLE BIT CHEWY, IT'S A LOT OF TEETH, IT TASTES BETTER AFTER THE SEAMS ARE WARMED, AND THE TASTE OF POTATOES BECOMES SEAFOOD. IT'S POSSIBLE TO MIX MAYONNAISE, MAYONNAISE, SALAD SAUCE, KETCHUP, AND I LIKE KILOSHIMA SAUCE. IT'S A NICE LITTLE LEISURE SNACK

Recipe Recommendations

  • potatoes one
  • potato starch 40g
  • seaweed sheet appropriate amount
  • butter 10g
  • pepper appropriate amount
  • salt appropriate amount
  • Seafood flour appropriate amount

Steps for Japanese seaweed potatoes

  • Make Japanese seaweed potatoes step 0
    1
    Potatoes go vasectomy
  • Make Japanese seaweed potatoes step 1
    2
    Potatoes crush with a spoon's back while it's hot
  • Make Japanese seaweed potatoes step 2
    3
    Potato mashed in potatoes, a little salt, a little pepper powder, a little seafood powder, a smooth and soft patch
  • Make Japanese seaweed potatoes step 3
    4
    SQUEEZE THE FACE INTO A CYLINDRICAL COLUMN, CUT INTO A CIRCLE THICK ABOUT 1 CM, SLIGHTLY INTEGER
  • Make Japanese seaweed potatoes step 4
    5
    It's a little longer than a potato cake's diameter
  • Make Japanese seaweed potatoes step 5
    6
    Sea tarts wrapped on potatoes
  • Make Japanese seaweed potatoes step 6
    7
    I'll put a little bit of oil in the pan, and I'll fry the potatoes up to two
  • Make Japanese seaweed potatoes step 7
    8
    Put a little butter in it for a while

    • Japanese seaweed potatoes Make Tips

    Pair with your favorite sauce.

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