Spicy Takana & Potato Stir-fry

Spicy Takana & Potato Stir-fry

This spicy and slightly tart dish will have you gulping down your beer.

Ingredients: 2-3 servings

500 g
50 g
Ground pork
50 g
1 clove
1 piece
heaping 1/2 teaspoon
Sichuan pepper powder
a heaping 1/2 teaspoon
to taste


1. Peel the potatoes and cut into pieces about the size of your pinky finger. Mince the garlic and ginger.
2. Cook the potatoes in vegetable oil. Start frying them before the oil heats up, and then patiently let them cook. Then remove from the pan temporarily.
3. Add some more oil to the pan and sauté the garlic, ginger, and doubanjiang. Once fragrant, add the ground pork and takana pickles.
4. Add the cooked potatoes again and continue sautéing over high heat. Season with the Sichuan pepper powder and salt, mix it all in, and then enjoy.

Story Behind this Recipe

Inspired by a dish I ate at a Sichuan restaurant in Tokyo, I made a recipe that could easily be made at home.