Stack-Baked Chikuwa and Spring Potato

• 3 stick Chikuwa processed fish (Suzuhiro-style grilled chikuwa)
• 5 Spring potatoes
• 1/2 Cabbage
• 4 slice Sliced cheese
• 1 whole sheet Toasted nori seaweed
• 2 tbsp Oil
• 2 tbsp Soy sauce
• 1 Sliced scallions

1. This time I used Suzuhiro grilled chikuwa.
2. It has ginger in it.
3. Slice the spring potatoes with a slicer, and soak briefly water.
4. Shred the cabbage, soak briefly in water, and strain.
5. Slice the chikuwa diagonally into 5 mm.
6. Add a tablespoon of oil to a frying pan, spread out the potatoes evenly, add a tablespoon of oil around the pan on top of the potatoes, turn on the heat, and cook over medium heat.
7. After 5 minutes, add the cabbage, cover with a lid, and cook for another 5 minutes.
8. Reduce to low heat, flatten the cabbage with a spatula, and add the chikuwa.
9. Tear the nori seaweed into fine pieces, and scatter in.
10. Stir in 2 tablespoons of soy sauce.
11. Tear sliced cheese into approximate sizes, and add it in.
12. Cover with a lid, and cook some more.
13. Turn off the heat after the cheese has melted.
14. Transfer to a plate, garnish with green onions, and it is done.

fish, potatoes, cabbage, cheese, oil, soy sauce, scallions

Taken from cookpad.com/us/recipes/155210-stack-baked-chikuwa-and-spring-potato (may not work)