<Ingredients>
4 tbsp water
2 tbsp soy sauce
1 tbsp sake
1 tbsp mirin
1 tsp brown sugar
<Directions>
1.
In a pot in which potatoes fit tightly in single layer, put water, soy sauce, sake, mirin and brown sugar, and bring to boil.
2.
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.
3.
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.
<Notes>
- 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:
Post a Comment