Potato Fermented Krill Stir-Fry

Potato Fermented Krill Stir-Fry

"Fermented krill" is usually eaten over rice with grated daikon radish or used to make kimchi. You can store it in the freezer, so I sautéed it. This dish has a mild shrimp flavor.


180 g (2 small)
Fermented krill
2 teaspoons -1 tablespoon
Sesame oil
1.5 tablespoons
Green onion (chives, Japanese leek), finely chopped
2 tablespoons


1. Fermented krill: It can be bought at the supermarket located next to the fermented squid. It will be labeled "pickled krill." You can also use frozen krill.
2. Thinly slice the potato, julienne, rinse in water, and pat dry.
3. Heat a frying pan over a medium heat, add sesame oil, and sauté the potatoes. It will cook through in 2-3 minutes, so add the fermented krill and sauté.
4. Turn off the heat once the fermented krill is aromatic, add in the leek, cook in residual heat, stir, and it is done.
5. I used fermented krill to make "Edamame Rice" (Recipe ID: 1732920).
6. This is authentic daikon radish kimchi made with fermented krill (Recipe ID: 1622422).

Story Behind this Recipe

I had some fermented krill left over from when I made daikon radish kimchi, so I stored it in the freezer. It is also rather tasty as an anchovy stir fry, so I made this.