Japanese pronunciation: みそかんぷら (misokanpura)
| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Small whole potatoes fried in oil and glazed with sweet nerimiso and mirin.
Obtaining
Usage
Whole potatoes with their skins
The potatoes go in whole, uncut. This is not the fried-potato snack — that one is plain deep-fried, this one is glazed with miso. The pan supplies its own oil.
Advancements
Satoyama Starred CookChallenge
Bring together one of every dish on the satoyama menu and receive the banner to hang by the door
Making it step by step
Each step shows one batch. Where recipes differ, the route with fewer processing steps is shown.
Process flowchart
Arrows connect each output to the matching ingredient in the next step. Scroll horizontally to explore wider diagrams.
- Mirin Moromi
- Water Bottle
- Potato
- Nerimiso
- Mirin Bottle
In the real world
Miso kanpura is a dish of Fukushima made from the small potatoes left by thinning and harvest. They are fried in oil with their skins on, softened with a little water, and then glazed with sugar, mirin and miso. Kanpura is the local word for potato, and the dish was a farmhouse snack and side.
Differences in game
Washing is omitted, and frying followed by simmering with added water is combined into one heating step in the pan.
References and sources
- Miso-kanpura — Our Regional Cuisines — Recorded as a dish of Furudono — fry small potatoes in their skins, soften them with water and glaze them with sugar, mirin and miso.