Japanese Patatas Bravas Recipe
Crispy Potatoes, Smoked Taekung Pepper Rubbed Brisket, Black Garlic Tonkatsu, Kewpie Mayo, Fried Egg
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Ingredients
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Crispy Potatoes
Smoked Taekung Pepper Rubbed Brisket
Black Garlic Tonkatsu
Kewpie Mayo
Fried Egg
Method
Preparation of Crispy Potatoes
- 1
Prep the Potatoes
Wash and peel the Yukon Gold potatoes. Cut them into small cubes, approximately 1 inch in size.
- 2
Season and Fry
In a large bowl, mix the cubed potatoes with olive oil, salt, black pepper, and smoked paprika until evenly coated. Heat oil in a deep pan over medium-high heat and fry the potatoes until golden brown and crispy, about 10-15 minutes. Remove and drain on paper towels.
Cooking Smoked Taekung Pepper Rubbed Brisket
- 3
Prepare the Brisket
Rub the brisket with a mixture of Taekung pepper powder, garlic powder, onion powder, salt, and black pepper. Let it marinate for at least 30 minutes.
- 4
Making Black Garlic Tonkatsu Sauce
- 5
Blend the Sauce
In a blender, combine black garlic, tonkatsu sauce, soy sauce, and sugar. Blend until smooth and set aside.
Preparing Kewpie Mayo
- 6
Serve the Kewpie Mayo
Simply place the Kewpie mayo in a serving bowl, ready to drizzle over the potatoes and brisket.
