Sea lettuce and shirasu jaga butter soy sauce ｜ Koh Kentetsu Kitchen [Cooking researcher Koh Kentetsu official channel]'s recipe transcription

Cut the potatoes into pieces that are easy to eat.

After exposing the potatoes to water, transfer them to a bakeware. Wrap and heat in a 600W range for 4-5 minutes.

Pour the sea lettuce seaweed that has been rehydrated in water into a colander, squeeze it lightly, and drain it.

Heat the butter in a frying pan and bake the potatoes fragrantly.

Turn off the heat, put in (A) and ignite again. Boil until the juice is gone.

Add sea lettuce seaweed and shirasu and mix lightly.