Ingredients for 6 Servings

Small potatoes (じゃがいも / Jagaimo) 15
Sesame oil (ごま油 / Goma-abura) 2 tbsp
Miso (みそ / Miso) 3 tbsp
Sugar (砂糖 / Satōh) 2 tbsp
Mirin (みりん / Mirin) 1 tbsp
White roasted sesame seeds (白炒り胡麻 / Shiro irigoma) 2 tsp
Green shiso (大葉 / Ōba) 4

How to Make

1. Wash the potatoes well and then use a towel to dry them. If you don’t have small potatoes, it’s okay to use larger potatoes and cut them into pieces that would approximate a small potato.
2. Place the potatoes into a pot, add enough water to cover them, and put the pot on medium heat. Boil the potatoes until you can get a bamboo skewer to pass through them easily, and then drain off the water.
3. Add the sesame oil to a frying pan, place the pan on medium heat and brown the potatoes. Stir the potatoes to coat them evenly with oil.
4. Once the potatoes are browned, use a paper towel to soak up the excess oil and then add the miso, sake, sugar, and mirin. Mix the contents of the pot well and continue cooking to reduce the liquid. When the potatoes are done, transfer them to a serving dish and garnish with the sesame seeds and julienned shiso.

 

machiko tateno yuzugarashi-shoot-9-19-2016-93
photo by toptia.com

Recipe Developed by Machiko Tateno

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