Ingredients for Sweet Potato Starch Paste
| Sweet Potato Starch 1 bowl | Water (1:1 ratio with starch) 1 bowl |
| Salt 1/2 teaspoon | Garlic 3 cloves |
| Green Onions 3 stalks | Light Soy Sauce 2 tablespoons |
| Green and Red Chili Peppers to taste | Fresh Matsutake Mushrooms to taste (optional) |
| Water (if worried about sticking) to taste | Pork Belly 500g (optional) |
Instructions for Sweet Potato Starch Paste
Step 1
Mix sweet potato starch with water in a 1:1 ratio, add a little salt, and mix together. Heat oil in a pan (not too much), turn the pan to coat it evenly (grease the pan) so it won’t stick.
Step 2
Reduce heat to medium, stir the paste in the pan until it forms a lump, flip it over, press it into a large pancake with a spatula, then flip it over and press again (repeat several times).
Step 3
Once translucent, remove and cut into pieces for later use (it’s normal for the surface to be white). Use a non-stick spatula for best results.
Step 4
Add the sliced pork belly to the pan, stir-fry until some oil is released, then add the green and red chili peppers and garlic to sauté. If you like the pork belly crispy, fry it longer.
Step 5
Add the sweet potato pieces, stir-fry for a few seconds, then add some water. Stir well, then add soy sauce and fresh matsutake mushrooms. Stir-fry evenly and then remove from heat.
