“Potato Ramen – Potetora” recipe

Ingredients (1 serving)

• Potatoes: 2 medium (about 200 g)

• Potato starch (or cornstarch): 2 tablespoons

• Salt: a pinch

• Water: 100 ml

• Chicken soup stock powder: 2 teaspoons

• Soy sauce: 1 teaspoon

• Sesame oil: 1 teaspoon

• Toppings of your choice (chashu pork, green onion, boiled egg, etc.)

Instructions

① Make the potato noodles

1. Peel the potatoes and grate them finely.

2. Lightly squeeze out the excess water with paper towels (leave them a little moist).

3. Mix in the potato starch and salt.

4. Spread the mixture thinly in a heated frying pan and cook until it firms up.
   Flip and cook the other side.

5. Once set, cut it into thin strips — these are your “potato noodles.”

(Tip: don’t overcook; stop while still slightly translucent to keep them chewy instead of crispy.)

② Make the soup

1. In a small pot, add 100 ml of water, chicken stock, soy sauce, and sesame oil.

2. Bring to a boil, then turn off the heat — your soup is done.

③ Assemble

1. Pour the soup into a bowl.

2. Add the potato noodles.

3. Top with your favorite ingredients such as green onion, egg, chashu, or butter.

Flavor profile

The noodles have a chewy, slightly pancake-like texture.
The natural sweetness of potato melts into the broth, creating a surprisingly rich flavor.
For a “Jiro-style” kick, sprinkle black pepper before serving.

Variations

• Add curry powder → Curry Potetora

• Top with cheese and bake → Grilled Potetora

• Add bacon and garlic → Western-style Potetora