Small New Potatoes Sauteed Teriyaki Style in Sweet and Sour Miso

1. 1

   Wash the potatoes and bake in a microwave unpeeled and test with skewer to tell if it is cooked all the way through.

2. 2

   (The potatoes shown in the photo are about 4 cm diameter and were baked for 4 and 1/2 minutes at 600 W.)

3. 3

   Combine the ingredients marked with a .

4. 4

   Be sure to thoroughly dissolve the miso.

5. 5

   Heat oil in a wok, add potatoes, and saute on medium heat, rotating them as you go, until the skins turn golden brown.

6. 6

   Once the skins have browned, add the ingredients from Step 2, reduce to a slightly lower heat, then saute while coating thepotatoes in sauce.

7. 7

   Note - Be careful not to overcook, since the sauce easily burns.

8. 8

   Once the liquid simmers down, the potatoes shine, and the sauce has thickened, add the sesame oil and saute briefly before serving.

9. 9

   If using peeled danshaku (white or Irish) potatoes: While simmering, the potatoes started breaking apart, and as a result, the coating was not shiny, but crumbly.

10. 10

    However, this was also tasty!

* Per serving · 4 servings · Values may vary.

No additional tips available.