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Tuna Potato | Transcription of the recipe by Kuma no Marginal Shokudo

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Number of Videos
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Ingredients

  • Potatoes : 300g
  • tuna : 1缶(700g)
  • ニンニク : 1片
  • パセリ : 4 bunches
  • (A) Consomme : 小さじ1
  • (A) Milk : 小さじ2
  • 塩 : 2つまみ

Time required

30minutes

Procedure

  1. 1) Prepare the potatoes 00:25

    Wash the potatoes.
    Remove the buds with a kitchen knife.
    Cut into bite-sized pieces.
    Place in a heat-resistant bowl and cover with plastic wrap.
    Heat at 500W for 7 minutes and 30 seconds in the microwave.
    Leave for 7 minutes.

  2. 2) Prepare for garlic 01:46

    Crush the garlic with a knife and peel.
    Cut into thin slices.

  3. 3) Prepare for parsley 02:04

    Divide the parsley into small bunches.
    Finely chop.

  4. 4) ソースを作る 02:48

    フライパンにシーチキンの油を入れる。
    2を入れて極弱火にかける。
    香りが出たら3を入れ、火を止めて混ぜる。

  5. 5) 和える 03:52

    1に(A)を入れて素早く和える。
    塩を入れて和える。
    木ベラで軽く潰してまとめる。
    シーチキンと4を入れて軽く和える。

  6. 6) 盛り付ける 05:22

    お皿に盛る。
    ブラックペッパー( 分量外)、パセリ(分量外)、粉チーズ(分量外)をかける。

Point

・ If the potatoes are large in step 1, cut them diagonally at the end.
・ If you are not good at parsley or cannot get it, you can use perilla instead.
・ If the parsley is cooked too much during step 4, the scent will fly, so turn off the heat after adding the parsley. Do the same when substituting perilla.
・ Adjust the amount of salt by tasting.
・ If you add sea chicken in step 4 and mix it too much, the sea chicken will become finer, so be careful.

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