Baby Potatoes are often sold in microwavable plastic bags, already washed and ready to be cooked. We can eat the skin as well, so those small juicy potatoes are perfect for busy people. They go so well with any seasoning, but have you tried them with this sweet miso sauce?
2 to 4 Servings
500g Baby Potatoes
Salt for cooking Potatoes
1 tablespoon Canola Oil / Sesame Oil
3 to 4 Spring Onions *finely chopped
Shichimi (Japanese Chilli Spice Mix) *optional
2 tablespoons Miso
1 tablespoon Mirin
1 tablespoon Sugar
1 tablespoon Sake (Rice Wine) OR Water
1 small piece Ginger *grated
1 teaspoon Toban Djan (Chili Bean Sauce) *optional
- Scrub Baby Potatoes clean if not washed yet, place in a large saucepan, cover with Water. Add Salt and cook until soft. Alternatively cook in the microwave according to the instruction.
- In a small bowl, combine all the sauce ingredients.
- Heat Oil in a frying pan over medium high heat and cook drained Baby Potatoes until slightly browned. Add chopped Spring Onions, add the sauce, squash Potatoes slightly, and mix well. When the sauce is slightly burned and aromatic, it is done.
- Sprinkle extra Shichimi (Japanese Chilli Spice Mix) on top and enjoy.
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