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20minutes
Cut the green onions into 4 equal parts vertically, halve them into 1-1.5 cm wide diced pieces, and cut the peeled potatoes into 5 mm-1 cm diced pieces.
Add strong flour to sprinkle onions and potatoes. Add about 100cc of water and adjust to the desired hardness.
Pour the dough into a frying pan that has been squeezed with sesame oil and warmed to the point where smoke comes out, cover it, and steam it over low heat. Turn it over on the way and bake it on both sides. To finish, pour sesame oil along the edge and bake it fragrantly over medium heat.
Serve with sauce, mayonnaise, green laver, dried bonito flakes, etc. if you like.
You can use the green onions together by chopping the blue part into small pieces.
Dashi-no-moto should be based on the amount of subdivision type.
Adjust the amount of strong powder and water to your liking. Increasing the amount of water increases the thick texture, but makes it difficult to turn the dough inside out.
If you don't have sesame oil, you can bake it in salad oil. For the finishing oil, pour sesame oil from the edge.
In the video, it is served in a frying pan, but you can serve it on a plate if you like.
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