Julienne the potato lengthwise. Soak in a bowl of water to wash away the surface starch, then drain very well. Remove the seeds from the chili pepper.
Cut the chikuwa in half, then slice into thin strips lengthwise, like the potatoes in Step 1.
Saute the oil, chili pepper and garlic into a pan until fragrant. Add the potato and saute until it's reached your preference.
Add the chikuwa and shio-kombu, and toss.
Season with black pepper and it's done.
Story Behind this Recipe
I've always like eating boiled potatoes with butter and shio-kombu. I tried to julienne the potato this time and added chikuwa too.
-Cook the potato to your liking. It's delicious crispy and crunchy as well as soft and starchy. -Adjust the amount of shio-kombu to taste. I think it's better to add a lot. -Butter matches well with this too. Add a pat to taste.