January Weekend Dish: "Deep-fried sweet potatoes and pork with anchovy mayonnaise sauce"

Once again, I wish you all the best for the coming year!

Although there was less snow than usual during the New Year's holiday season,
These past few days, we've been enjoying the typical winter scenery of Nagaoka, Niigata.

And at Yoshinogawa, sake brewing is in full swing!

Now, for the first NST Smile Stadium "Weekend Dish" of the year...
The segment will air tomorrow, January 14th. It will be broadcast live from Harashin Nanokamachi store!!

 This time

Introducing "Deep-fried Sweet Potatoes and Pork with Anchovy Mayo Sauce"!

<Ingredients> 2 servings

Sweet potato: 200g
Pork leg: 100g
・Rice flour: appropriate amount
• Salad oil: appropriate amount

<Source>
Anchovy: 1 fillet (minced)
・Green onions: 2 stalks (finely chopped)
Yoshinogawa Echigo Ginjo: 1 tablespoon
Mayonnaise: 2 tablespoons

<How to make>
① Cut the sweet potato into bite-sized pieces, leaving the skin on.

② Cut the pork into bite-sized pieces and coat with rice flour.
③ Heat the oil and fry the ingredients in the order of ① and ② until golden brown.

④ Mix the sauce ingredients together and serve alongside.

The perfect pairing would be the light and refreshing Yoshinogawa Echigo Ginjo sake.

The sweet potato is crispy on the outside and fluffy on the inside, and the sauce is poured over it.
The saltiness of the anchovies complements the smooth taste of the Echigo Ginjo sake.
It enhances the image.

This is a must-try product for anyone who has just celebrated Coming of Age Day!

The detailed recipe will be included in the Saturday morning edition of the Niigata Nippo newspaper.Harashin flyer、

Alternatively, it will be broadcast on NST from 18:00.

The "Weekend Dish" segment of Smile StadiumCheck it out!