RECIPE: Braised New Potatoes with a Sweetened Soy Sauce
- 6 small baby potatoes (~360g)
- 1 tbsp of vegetable oil
- 200g of minced chicken or pork
For the sauce
- 3 tbsp of rice wine
- 10ml of water
- ½ tsp of grated ginger
- 1½ tbsp of sugar
- 2 tbsp of mirin
- 2½ tbsp of soy sauce (we recommend Marunaka's Soy Sauce from our Creative Beginnings: Redefining "Wa" Care Package)
- Spring onion
- Scrub the skin of potatoes and wipe off the moisture completely. Stab the skin of potato with a fork to allow the potato to absorb all the seasonings.
- Heat 1 tbsp of vegetable oil in a pan on mid-high heat and add the potatoes. Cook or a couple minutes until the skin of the potatoes becomes nice and golden. Remove from pan.
- In the same pan, add the minced chicken or pork and cook until halfway cooked. Add the potatoes back into the pan and add the rice wine, water, and grated ginger.
- Bring to a boil and add the sugar, mirin, and soy sauce. Reduce the heat to low, cover with a lid and simmer for 12~15mins, depending on how big your potatoes are.
- Open the lid, check if the potatoes are fully cooked by poking them with a bamboo skewer. If the skewer goes through smoothly, it means they're cooked. Continue thicken up the sauce until there is almost no liquid. Ready to be enjoyed!
- You can swap the minced chicken mince to mushrooms if you are plant based.
- You can add carrots to inject more colors.
- Baby potatoes contain more water, have very thin skin and are relatively small. Hence, you can cook them with the skin on. If you are using regular potatoes, make sure to cut them into big bite size pieces first.
- Can be stored in an airtight container for 3 days in a fridge.
Recipe courtesy of Miwa's Japanese Cooking Class
Miwa was born in Kamakura. She spent one year in Texas, US and another year in California, US during high-school and university respectively. In 2016, due to her husband, Yuki’s study abroad, she spent one year in Cambridge, UK where she came up with the original idea of Japanese Cooking Class in Shinagawa & Kamakura. She is currently teaching at the biggest cooking studio in Japan while holding a class at home. She is the mother of two and a full-time worker. Always busy her food is not for tourists but for the taste of a Japanese mother.(See her Instagram for food pictures). If you want to know the a well-balanced, time-saving and delicious Japanese family cuisine, please join her lesson!
Qualification; Medicinal cooking.