German Potato (Potato and Sausage Stir-Fry)
ジャーマンポテト（卵乳なし）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
"German potato" is a Japanese home-cooking and school-lunch favorite: potatoes, onion and sausage pan-fried together and seasoned simply with salt, pepper and a little consommé. The name is a Japanese coinage, loosely inspired by German pan-fried potatoes, and the dish has become a standard side at izakaya and family tables alike. The potatoes are boiled first so they turn soft and fluffy, and the sausages are sliced thin so even small children can manage them easily. Mild, savory and a little buttery-tasting even without butter, it is one of those plates kids tend to finish without any coaxing.
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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 gskinless sausages (egg- and milk-free)Small skinless pork sausages, similar to mini hot dogs, that are made without egg or milk ingredients and are popular for children's meals in Japan. Substitute: Any small cooked sausage or hot dog with no egg or milk ingredients; check the label.
Seasonings
- 3 gvegetable oil
- 0.2 gsalt
- to tastepepper
- 0.3 gconsommé bouillon (allergen-free)Japanese-style consommé stock granules or cubes, used as a Western-style soup base. This kind is made without egg and milk, but most recipes on this site that use it list wheat in their allergens, so check the label if you avoid wheat. Substitute: A chicken or vegetable bouillon powder or cube made without egg, milk or wheat (check the label).
- 0.1 gdried parsley
About the Japanese ingredients in this recipe
- skinless sausages (egg- and milk-free) (皮なしウインナー（卵乳不使用）)
- Small skinless pork sausages, similar to mini hot dogs, that are made without egg or milk ingredients and are popular for children's meals in Japan. Substitute: Any small cooked sausage or hot dog with no egg or milk ingredients; check the label.
- consommé bouillon (allergen-free) (コンソメ（アレルゲン不使用）)
- Japanese-style consommé stock granules or cubes, used as a Western-style soup base. This kind is made without egg and milk, but most recipes on this site that use it list wheat in their allergens, so check the label if you avoid wheat. Substitute: A chicken or vegetable bouillon powder or cube made without egg, milk or wheat (check the label).
Directions
- 1
Cut the potatoes into quarter-rounds (ichō-giri) and boil them until tender.
- 2
Cut the onion in half and slice it thinly so the slices are half the usual length. Cut the sausages in half lengthwise, then slice them thinly.
- 3
Heat the oil in a frying pan and sauté the onion until softened.
- 4
Add the sausages, the potatoes from step 1, salt, pepper and consommé, and stir-fry until the moisture from the potatoes has cooked off. Add the dried parsley and toss to combine.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 87 kcal | 174 kcal | 87 kcal |
| Protein | 2.1 g | 4.2 g | 2.1 g |
| Fat | 4.1 g | 8.1 g | 4.1 g |
| Carbohydrates | 13.7 g | 27.3 g | 13.7 g |
| Fiber | 6.3 g | 12.6 g | 6.3 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 30 mg | 60 mg | 30 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 309 mg | 618 mg | 309 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 87 kcal | 2.1 g | 4.1 g | 13.7 g | 6.3 g | 0.5 g | 30 mg | 0.3 mg | 309 mg |
| 1 adult serving | 174 kcal | 4.2 g | 8.1 g | 27.3 g | 12.6 g | 0.9 g | 60 mg | 0.6 mg | 618 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.
