The Japanese language is very onomatopoetic and the name of this dish, nikkorogashi is taken from the sound of small whole potatoes being shaken about in a pan as they cook. These potatoes are delicious served hot or at room temperature.
Take each potato and lightly score it around its middle. This will make peeling easier later on. Either steam the potatoes for 12–13 minutes, or bring a pot of water to a boil and parboil the potatoes for 7–8 minutes, then drain. In either case, a toothpick should pass easily through the potato at its thickest point. Using a towel to protect your hands from the heat, hold the potatoes, one at a time, so that the original scored mark isn’t covered. Twist the skins off by moving one hand clockwise, the other counterclockwise. Discard the skins.
In a pan just large enough to accommodate the potatoes in a single layer, bring the stock, syrupy rice wine, and light soy sauce to a boil. Place the skinned potatoes in the bubbling liquid and cook over medium-high heat for 10 minutes. As the liquid reduces, shake the pan, “tumbling” the potatoes about. Continue to cook until nearly all the liquid has reduced and the potatoes are colored a rich reddish brown.
© 1985 Elizabeth Andoh. All rights reserved.