-
1
Rinse the spring potatoes without peeling.
-
2
Heat oil in a pan.
-
3
Add the new potatoes and stir-fry over medium heat (about 5 minutes).
-
4
The potato skin becomes wrinkly when it's thoroughly cooked, so fry until you see that.
-
5
Add water and boil until you can poke through the potatoes with a skewer (about 15 minutes).
-
6
When there's not enough water, gradually add while it's simmering.
-
7
There should constantly be enough water so the potatoes are halfway covered.
-
8
When the potatoes are tender, dissolve the sugar and miso.
-
9
Simmer and reduce over high heat.
-
10
It's done when the broth has thickened .
-
11
About the miso: I use country-style miso that's slightly saltier than normal miso.
-
12
It's similar to koji miso.
-
13
If you're using either sweet or white miso, adjust the amount of sugar to about 1 to 1 1/2 tablespoons.
-
14
This is how it looks when you use ready-made blended miso (Kanto region style).
-
15
Each miso has its own flavor, so taste and experiment.
-
16
Warning: When there's too much oily water in Step 4, the miso will splatter.
-
17
Use just enough water to dissolve the miso, and discard the rest.
