As simple side dish, Sautéed Potato with Shio Konbu has a unique flavour combination of butter and Shio Konbu (salted dried kelp). This is a perfect combination of flavours, developed by combining the Western and Asian ingredients.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- 300g / 0.7lb potatoes (6 baby potatoes, note 1)
- 1 tsp oil
- 10g / 0.6oz shio konbu (note 2)
- ½ tbsp butter (note 3)
- A pinch of salt (note 3)
- 1 tbsp green onion finely chopped
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Peel skin off and slice potatoes into 1cm / ⅜” thick discs. If you have a large potato, halve or quarter it before slicing so that you can make bite-size pieces.
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Spread the potato pieces on a microwave-safe plate without overlapping, loosely cover with a cling wrap.
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Microwave for 3 minutes (note 4) at 600W, until the potatoes are almost cooked through, but the centre is a touch hard. Remove the cling wrap.
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Add oil to a frying pan and heat over medium high heat.
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Add potato pieces to the pan and sauté until the surface of the potatoes starts browning.
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Bring the heat to low. Add shio konbu and butter to the frying pan and mix until the butter melts and there is no white powder on the konbu pieces.
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Taste test the saltiness. If required, add a pinch of salt and mix.
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Turn the heat off and transfer the potatoes to a serving bowl/plate and sprinkle the green onion over the potatoes. Serve while hot.
1. In Australia, baby potatoes are sold as chat potatoes and I used 6 of them. I used small potatoes so that each slice becomes a disc-shape. You can use large potatoes as an alternative - you'll need to halve it or quarter them before slicing.
2. You can buy a pack of shio konbu at Japanese/Asian grocery stores or online. I used salt-reduced shio konbu but you don’t need to use the salt-reduced type.
3. You might find that shio konbu is quite salty, particularly if it is not salt-reduced, and mixing it with salted butter might make the potatoes too salty (depending on your palate). To overcome this problem, you may use unsalted butter and adjust the saltiness by adding salt.
4. The cooking time varies depending on the size of the potato pieces. After 2 minutes, poke a potato with a skewer and see how far the skewer can get through and adjust the cooking time.
5. Sautéed Potatoes keeps 2-3 days in the fridge. Serve at room temperature or hot by reheating it in microwave.
6. Nutrition per serving.
serving: 83g calories: 84kcal fat: 2.7g (4%) saturated fat: 1g (5%) trans fat: 0.0g polyunsaturated fat: 1.7g monounsaturated fat: 1.5g cholesterol: 0mg (0%) sodium: 546mg (22%) potassium: 368mg (10%) carbohydrates: 14g (4%) dietary fibre: 1.9g (8%) sugar: 0.7g protein: 2.0g vitamin a: 0% vitamin c: 25% calcium: 1.3% iron: 4.1%