All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Mini jagaimo no nimono / sweet and salty baby potato in reduced broth

A simple combination of soy sauce, sake, mirin and sugar turns those potatoes into tasty little things. Great with rice, beer and sake.


300 g baby potatoes
4 tbsp water
2 tbsp soy sauce
1 tbsp sake
1 tbsp mirin
1 tsp brown sugar


In a pot in which potatoes fit tightly in single layer, put water, soy sauce, sake, mirin and brown sugar, and bring to boil.


Add potatoes, place a drop-cover directly on top, and simmer on medium to medium low heat until a skewer smoothly goes through potatoes; about 15 minutes.


Remove drop cover, raise heat somewhat, and continue cooking until liquid is reduced to a loose syrup consistency; about 10 minutes.
Turn potatoes often to prevent them from burning at the bottom and to evenly coat with seasoning.

  • Either round baby potatoes or banana fingering type potatoes work great.
  • Use potatoes with skins. The flavor sticks to the skin, providing a good contrast with the pure potato flavor inside.
  • Because of the small amount of liquid (seasoning), pot size does matter with this recipe. Liquid should be about 1cm high, covering approximately one-third  of potato bottoms at the beginning. In other words, fill your pot with potatoes, and adjust the amount of seasoning according to how much you have in the pot.

No comments: