Ingredients
2 large Potatoes
500 ml Water
1 clove Garlic
200 grams Ground pork (or ground chicken or mixed ground meat)
4 tbsp each Sake, miso, sugar
Method
Sources
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Recipe1M+
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Instantly mince garlic without a knife — self-cleaning basket
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Granulated garlic — rubs, seasoning blends, sauces, marinades
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Instantly mince garlic without a knife — self-cleaning basket
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Granulated garlic — rubs, seasoning blends, sauces, marinades
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cut the potatoes and atsuage into bite-size pieces. soak the cut potatoes in water to remove bitterness. crush the garlic. heat some vegetable oil in a frying pan. add the ground pork and crushed garlic, and stir-fry over medium-high heat. when the meat is crumbly and browned, add the potatoes and stir-fry for a further 2-3 minutes. add the ingredients and when the miso is dissolved, add the atsuage and lightly stir everything together. cover with the lid and simmer for 20 minutes over low heat. when it's finished simmering, add the katakuriko dissolved in water. stir to thicken and return to a simmer. it's done. tip: if you mix the miso with some sake first, it will dissolve more easily when you add it to the pot.