Stir-Fried Potato With Red Pepper

Stir-Fried Potato With Red Pepper

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  • Prep Time


  • Total Time


  • Servings



  • 2


  • 1⅜

    ounces carrot

  • ½

    celery stalk

  • 1⅜

    ounces boiled and dried young sardine

  • (chirimenjako)

  • 2

    tablespoons salad oil for frying

  • tablespoons sugar

  • 2

    tablespoons sake (Japanese rice wine)

  • 2

    tablespoons sweetened cooking sake (mirin)

  • 3

    tablespoons soy sauce (shoyu)

  • Salt to taste

  • 1

    tablespoon kelp-flavored fish stock (nidashijiru)

  • Powdered red pepper (ichimi-togarashi) to taste


Wash potatoes and peel. Cut into 1 1/2-inch matchstick-size pieces and soak in water. Wash carrot and celery; cut to same size as potato. Place boiled, dried sardine on bamboo tray or colander; pour boiling water over it. Heat salad oil and stir-fry drained potatoes, carrot, celery and sardine. Add seasonings and simmer until liquid disappears. Add powdered red pepper and toss. This recipe yields 4 servings.


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