Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, potatoes & corn with butter & soy sauce. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Choose From Our Tasty Selection Of Quick & Easy Recipes Available Online Today! The potato is a root vegetable native to the Americas, a starchy tuber of the plant Solanum tuberosum, and the plant itself is a perennial in the nightshade family, Solanaceae. Wild potato species, originating in modern-day Peru, can be found throughout the Americas, from the United States to southern Chile.
Potatoes & Corn with Butter & Soy Sauce is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. Potatoes & Corn with Butter & Soy Sauce is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can cook potatoes & corn with butter & soy sauce using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Potatoes & Corn with Butter & Soy Sauce:
- Prepare 1 ear corn (husk, and remove the kernels from the corncob)
- Get 5 -6 potatoes (1 kg) (peel, cut into bite sized pieces)
- Get 2 green beans (remove the stem ends, blanch in boiling water, slice thinly)
- Make ready 400 -500 ml dashi (or equal amount of water ＋15 g bonito flakes in a tea bag)
- Get 3 -4 Tbsp sugar
- Make ready 4 Tbsp~ soy sauce
- Prepare 20 g~ butter
- Make ready 2 pieces dried kelp (each about 5 cm square)
- Make ready pepper
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Instructions to make Potatoes & Corn with Butter & Soy Sauce:
- In a pot, lay in the kelp and put in potatoes, corn, and just enough dashi to cover them. Bring to a simmer over medium heat. Skim off the foam when it rises on the surface.
- Lower the heat and continue to simmer with a small lid directly on the potatoes (you can substitute with aluminum foil cut into the size of inner pan) until slightly softened but still crisp (for about 10 mins).
- Add sugar, soy sauce and then turn off the heat. Let it cool.
- Remove the kelp and simmer uncovered until the liquid is almost gone over medium heat. Add butter and mix.
- Place in a serving plate and top with blanched green beans and pepper.
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