Ingredients
- 5 small Potatoes
- 3 tbsp Shirasu (boiled and dried baby sardines)
- 3 tbsp Spinach
- 1 pack Split bean natto
- 3 tbsp Katakuriko
Instructions
- Cut the potato into small pieces and soak in water before boiling.
- Pour boiling water over the shirasu to remove the salt.
- Also pour hot water over the natto to get rid of the stickiness.
- Parboil the spinach and mince.
- Combine everything together.
- Form small balls, and pan-fry in the frying pan until browned (over medium-low heat).
← Back to all recipes