Ingredients:

  • 3 small potatoes (approx. 200g / 7 ounces)
  • 1 fish sausage (approx. 100g / 3.5 ounces)
  • 10 grams (approx. 1 tablespoon) shio-kombu (salted kelp), finely chopped
  • 1 teaspoon mirin (Japanese sweet rice wine)
  • 1/4 teaspoon grated fresh ginger
  • 3-4 green onions (scallions), thinly sliced (approx. 2 tablespoons)
  • 1 tablespoon Japanese mayonnaise
  • Freshly ground black pepper, to taste

Instructions:

  1. Cut potatoes into thin (2-3 mm) matchsticks. Soak in cold water for at least 5 minutes to remove excess starch. Drain well.
  2. Slice fish sausage diagonally into thin (2-3 mm) slices, then julienne into matchsticks. Thinly slice the green onions. Finely chop the shio-kombu if necessary.
  3. Heat frying pan over medium-high heat. Add mayonnaise and grated ginger. Swirl to combine.
  4. Add the drained potato matchsticks to the pan. Stir-fry for 1 minute, until slightly softened. Add the mirin and mix well.
  5. Add the fish sausage and shio-kombu to the pan. Stir-fry for another 1-2 minutes, until heated through and everything is well combined.
  6. Season with freshly ground black pepper. Remove from heat and stir in the sliced green onions.
  7. Serve hot.