German Potatoes (Japanese Bacon and Potato Sauté)
ジャーマンポテト · Jāman Poteto
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Despite the name, "German potatoes" is a thoroughly Japanese home-cooking dish: potatoes, onion and bacon sautéed together in butter with a little salt, pepper and consommé. It turns up on menus everywhere from family restaurants to school lunch trays, and children love the buttery, savory flavor. In this preschool version the potatoes are boiled first so they end up soft all the way through, and the onion is cooked slowly until sweet, which means you need very little seasoning. A sprinkle of dried parsley at the end adds a bit of color to the plate.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 67.5 gpotato
- 18 gonion
- 6 gbacon
Seasonings
- 3 gunsalted butter
- 0.2 gsalt
- to tastepepper
- 0.3 gconsommé bouillon (granules or cube)Japanese-style Western soup stock powder or cubes, similar to chicken or vegetable bouillon. Substitute: Chicken or vegetable bouillon granules or a bouillon cube.
- 0.1 gdried parsley
About the Japanese ingredients in this recipe
- consommé bouillon (granules or cube) (コンソメ)
- Japanese-style Western soup stock powder or cubes, similar to chicken or vegetable bouillon. Substitute: Chicken or vegetable bouillon granules or a bouillon cube.
Directions
- 1
Cut the potatoes into 1 cm-thick quarter-rounds (ichō-giri). Put them in a pot of cold water, bring to a boil, then boil for about 10 minutes from the time the water comes to a boil.
- 2
Halve the onion lengthwise and slice thinly, so the slices are half the usual length. Cut the bacon into 5 mm-wide strips.
- 3
Melt the butter in a frying pan and cook the onion over low heat for 8 minutes, until soft and wilted (adjust the flame within the low range as needed so it does not scorch).
- 4
Add the bacon, the potatoes from step 1, the salt, pepper and consommé, and cook over low heat for 5 minutes, taking care not to let anything burn, until the moisture from the potatoes has cooked off.
- 5
Add the dried parsley and stir to combine.
Use thinly sliced bacon, and be careful not to over-fry it: once bacon turns crispy it becomes hard for small children to bite through.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 82.5 kcal | 165 kcal | 82.5 kcal |
| Protein | 2.3 g | 4.5 g | 2.3 g |
| Fat | 3.8 g | 7.5 g | 3.8 g |
| Carbohydrates | 13.5 g | 27 g | 13.5 g |
| Fiber | 6.3 g | 12.6 g | 6.3 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 7.5 mg | 15 mg | 7.5 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 322.5 mg | 645 mg | 322.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 82.5 kcal | 2.3 g | 3.8 g | 13.5 g | 6.3 g | 0.5 g | 7.5 mg | 0.3 mg | 322.5 mg |
| 1 adult serving | 165 kcal | 4.5 g | 7.5 g | 27 g | 12.6 g | 0.9 g | 15 mg | 0.6 mg | 645 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
