Rinse the potatoes well, then chop in half. Put in a heatproof container and microwave. Peel the skin.
Mix all the ingredients for the coating. Dredge the potatoes and deep-fry in 170℃ oil. (If it's too hot, the potatoes will burn before the coating has finished cooking.)
Chop in half, pack in desired bento containers with the chicken nuggets, and serve with mustard and ketchup.
Three-Colored Bento with Chicken Thigh Recipe ID: 1710618
Katsudon Bento Recipe ID: 1710919
Beef Rolls Bento Recipe ID: 1710870
Salmon Teriyaki Bento Recipe ID: 1722878
Fried Okra Bento Recipe ID: 1729834
Story Behind this Recipe
I wanted to recreate the fried potatoes that my children used to eat.
I wrapped the nori of my onigiri with plastic wrap to separate it from the rice. If you'd like, fry the whole potato without chopping it in half in step 1. The amount of milk (or water) to add depends on the kind of the pancake mix, so please add accordingly. (Make the mixture slightly thicker than you would when making pancakes.)