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25minutes
Cut the long potatoes to a thickness of about 1 cm.
Remove the umeboshi seeds and beat them with a knife to crush them.
Put plum, sake, soy sauce and sugar in a bowl and mix.
フライパンにごま油をひいて温めたら、長芋を並べて両面焼く。
フライパンの空いているスペースに豚こま肉を入れて焼く。
長芋、豚こま肉に焼き色がついたら取り出してお皿に盛り付ける。
Add the sauce that matches the frying pan and simmer lightly. Sprinkle chopped seaweed over long potatoes and pork, and you're done.
・ If you are concerned about the fat after taking out the long potatoes and pork, wipe it off with kitchen paper.
・ Use the long potatoes with the skin on.
・ It is recommended to bake the long potatoes in advance, remove the beard, and wash them.
・ Adjust the amount of seasoning by tasting.
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