Name: New Potatoes Cooked in Dashi Stock (Nikkorogashi)
Yield: Serves four
Cuisine: Japanese
Ingredients: 1 small onion, thinly sliced; 200 ml/7 fl oz/scant 1 cup second dashi stock, or the same amount of water with 5 ml/1 tsp dashi-no-moto; 45 ml/3 tbsp shoyu; 15 ml/1 tbsp toasted sesame oil; 1 kg/2¼ lb baby new potatoes, unpeeled

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

Nikkorogashi is a simple yet scrumptious dish, involving little more than new season’s potatoes and onion cooked in dashi stock. As the stock evaporates, the onion becomes meltingly soft and caramelized, making a wonderful sauce that coats the potatoes.

Ingredients

15 ml/1 tbsp toasted sesame oil
1 small onion, thinly sliced

Method

Heat the sesame oil in a wok or large pan. Add the onion slices and stir-fry for 30 seconds, then add the potatoes. Stir constantly, using cooking hashi for ease, until all the potatoes are well coated in sesame oil.
Pour on the dashi stock a