Golden Brown New Potatoes in Sweet Shoyu Sauce

Name: Golden Brown New Potatoes in Sweet Shoyu Sauce (Shinjaga no Age-ni)
Cuisine: Japanese
Ingredients: 9 ounces small new potatoes of uniform size, washed but not peeled; Vegetable oil, for deep frying; ½ cup dashi (fish stock); ½ cup dashi (fish stock); 2 tablespoons sake (rice wine); 2 tablespoons sake (rice wine); 3 tablespoons mirin (sweet cooking wine); 3 tablespoons mirin (sweet cooking wine); 1 tablespoon sugar; 1½ tablespoons shoyu (soy sauce); 1½ tablespoons shoyu (soy sauce); 1 tablespoon minced shiso, preferably, or parsley; 1 tablespoon minced shiso, preferably, or parsley

Shinjaga no Age-ni

Preparation info

Yields
2
servings as a side dish

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

Tiny golden brown new potatoes are a perfect accompaniment to a grilled fish or meat dish. Serve the potatoes piping hot.

Ingredients

9 ounces small new potatoes of uniform size, washed but not peeled
Vegetable oil, for deep frying
½ cup dash

Asia
Japan
Fish course
Side dish
Pescatarian

Method

Put the potatoes into a medium pot, cover them with cold water, and bring the water to a boil over medium heat. Cook the potatoes uncovered for 15 minutes. Drain the potatoes, and wipe them dry with a paper towel.

In a wok or deep skillet, heat 2 inches of vegetable oil over medium heat to 340 degrees F. Add the potatoes to the oil, and