Crispy Outside, Chewy Inside! Savory Pollack Roe & Cheese Potato Sticks
Crispy Outside, Chewy Inside! Savory Pollack Roe & Cheese Potato Sticks
2024 Busan’s Best Seafood Contest Winner: A Unique Dessert Recipe Using Pollack Roe
Introducing ‘Pollack Roe & Cheese Potato Sticks,’ a simple yet delicious snack perfect for late-night cravings or as a light bite. With easy-to-find ingredients and a straightforward cooking process, this dish is universally loved and appeals to all ages. The subtle saltiness and umami from the pollack roe are the star of the show, eliminating the need for added salt and creating a unique, savory flavor profile. Enjoy the delightful combination of crispy exterior and soft interior!
Ingredients- 1 large potato (or 2 small)
- 1 pollack roe (mentaiko)
- 30g mozzarella cheese
- 1 Tbsp dried parsley flakes
- 1 Tbsp potato starch
- A little cooking oil (for pan-frying)
Cooking Instructions
Step 1
First, peel the potato and cut it into small, bite-sized pieces (about 1.5 cm cubes). Place the cut potatoes in a microwave-safe bowl, cover with plastic wrap, and poke a few holes in the wrap. Microwave for about 4-5 minutes, or until the potatoes are completely tender. You can check for doneness by inserting a fork; it should slide in easily.
Step 2
Be careful, as the potatoes will be very hot straight from the microwave. While still hot, mash the potatoes thoroughly using a fork. Ensure there are no large lumps for a smoother dough consistency.
Step 3
To the mashed potatoes, add the mozzarella cheese, dried parsley flakes, and the pollack roe. It’s important to remove the membrane from the pollack roe and use only the roe inside. Mix all these ingredients well until evenly combined with the mashed potatoes.
Step 4
Once the mixture is somewhat cohesive, add 1 tablespoon of potato starch and mix again. The potato starch will help bind the ingredients together, making the dough easier to shape.
Step 5
Knead the dough with your hands until it forms a smooth ball with no visible dry starch. If the dough feels too sticky, you can add a little more potato starch, but be cautious not to add too much, as it can make the sticks tough.
Step 6
Place the dough onto a sheet of plastic wrap. Cover with another piece of plastic wrap and use a rolling pin to flatten the dough into an even layer, about 0.5 cm thick. Rolling it to a consistent thickness is key for even cooking.
Step 7
Carefully remove the top layer of plastic wrap from the flattened dough. Using a knife, cut the dough into long, stick-like shapes of your desired size. Feel free to customize the width and length.
Step 8
Heat a small amount of cooking oil in a pan over medium-low heat. Place the potato sticks into the heated pan and fry them, turning occasionally, until they are golden brown on all sides. Keep an eye on the heat to prevent burning.
Step 9
Continue cooking over medium-low heat for about 5 minutes, or until all sides are a beautiful golden brown. The goal is a crispy exterior and a tender, chewy interior. This quick cooking time ensures the perfect texture.
Step 10
Arrange the finished pollack roe and cheese potato sticks attractively on a plate. Serve with ketchup, a favorite for both children and adults, for a delightful snack or late-night treat. They are best enjoyed warm.
