Food Capital Information Center
Recipes
Ishikawa sweet potato
Potato and chicken boulangère
- Vegetables
- Western style
Ingredients (For 4 people)
| Ishikawa sweet potato | 300g |
| chicken thigh meat | 100g |
| Bacon | 50g |
| Onion (medium) | 1 individual |
| solid soup base | 2g |
| salt | Appropriate amount |
| pepper | Appropriate amount |
| oil | Appropriate amount |
| Garlic | 2 piece |
Method
Peel the Ishikawa sweet potatoes, cut the chicken thighs into bite-sized pieces, cut the bacon into strips, and cut the onion into thin pieces.
Heat oil in a pan, add garlic, onion, and bacon and fry slowly over low heat. Season the chicken with salt and pepper and stir-fry.
Arrange the small potatoes and chicken on a heat-resistant plate and sprinkle the onions from ❷ on top.
Dissolve 200g of solid soup base in 2cc of hot water, pour into a heat-resistant dish (❸) and bake in a 180℃ oven for 20 minutes until it becomes soft.
Key Points
If the potatoes are hard and the top burns first while baking, place aluminum foil on top and reheat.
*Recipe provided by: Yuyuki Yamaguchi, creator of Fujinokuni's food capital
Recommended ingredients from Shizuoka Prefecture
Ishikawa sweet potato
An extremely round taro made by selecting only grandchild potatoes. Cultivated in sandy soil, the skin is white and the skin is a beautiful brown color, making it a high-quality product with a rich flavor that does not easily break down when cooked.
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