JRoc: The secret ingredient is… POTATOES! Will you please make Asian style potatoes, mommy? Something different… without butter or sour cream? Do you accept this challenge, Iron Chef Sakurai?
So I accepted the challenge, and present to you… *Sweet Miso & Garlic Potatoes*… the child scarfed it all down in 5 mins, so I think I won the challenge! 🙂
This was my first time making this dish and let me tell you, it’s very rich and filling. I read that in Japan, this would be a side dish, eaten with rice, miso soup and a main dish such as grilled fish or beef.
1 lb new potatoes, washed & unpeeled
1 tablespoons sesame oil
3 tablespoons miso, preferably red miso, but any miso will do
3 tablespoons sugar (raw cane, light brown, granulated… whatever works!)
1 large garlic clove, grated
- Boil the potatoes in their skins until they are tender (if you poke one with a knife point or skewer, it goes through easily).
- Heat up a large frying pan. Heat up the sesame oil. Add the potatoes, and pan-fry them until they turn brown and crispy.
- In the meantime, combine the miso, sugar, and grated garlic in a bowl with enough water to make it into a smooth, loose paste, about the consistency of ketchup.
- Add the paste to the hot pan and toss the potatoes around rapidly to coat them well. The water will evaporate and the sauce will turn very sticky. Take off the the heat before the miso burns.