Description
Potato with Japanese fish cakes, cooked in a delicious savory yet slightly sweet marinade. All the flavors come together, making it an earthy homemade dish everyone in your family will love.
Ingredients
- 3 whole Idaho Potatoes, Peeled And Cut Into Large Cubes
- 15 ounces, weight Japanese Fried Fish Cake, Sliced Into Bite-size Pieces
- 1 whole Red Bell Pepper, Sliced Into Thin 2-inch Strips
- 4 stalks Scallions, Sliced Into 1-inch Pieces
- FOR THE MARINADE:
- 4 cloves Garlic, Minced
- 3 Tablespoons Soy Sauce
- ⅓ cups Water
- 3 Tablespoons Sesame Oil
- 1-½ Tablespoon Honey
- 1 Tablespoon Korean Red Hot Pepper Flakes (Or Regular Hot Red Pepper Flakes)
- 1 Tablespoon Toasted Sesame Seeds
- FOR THE POTATO AND FISH CAKES:
Preparation
In a small bowl, add marinade ingredients and mix well with a spoon.
In a large pot over medium to medium high heat, add potato, fish cakes, and red bell pepper. Add marinade and toss with a wooden spoon. Place lid on pot and increase heat to high. Once liquid starts to boil, decrease heat to medium and cook for 20 minutes.
After 20 minutes, add scallions and place lid back on. Cook for another 2 minutes until scallions are wilted.
Serve with rice.
