Sugar (I recommend raw cane sugar or light brown sugar)
1 1/2 tablespoons
White sesame seeds
Wash the potatoes very well, and cut into half with the skins on. Peel the lotus root and cut up roughly. Soak in water for about 5 minutes and drain.
Heat a pan and add oil. Stir fry the potatoes and lotus root over medium-high heat until the potato skins are lightly browned.
Add enough water to cover the potatoes and lotus root, turn up the heat to high and bring to a boil. Turn the heat down to low and add the sugar and mirin. Cover with a drop lid or otoshibuta.
Simmer for about 10 minutes. Add soy sauce, cover with a drop lid, and simmer over low-medium heat until the potatoes are tender.
Remove the drop lid, raise the heat to medium and evaporate the liquid in the pan. Shake the pan occasionally to prevent burning. Roll the ingredients around in the pan.
As the liquid evaporates, the ingredients take on a shiny sheen. Sprinkle sesame seeds at the end, mix thoroughly and it's done.
Transfer to a serving plate and enjoy.
The flavors should have penetrated the new potatoes well. And the lotus root shiny and appetizing.
Story Behind this Recipe
I added lotus root and sesame seeds to the usual stir fried and simmered new potato dish to add volume and flavor. The new potatoes and lotus root are both dense and floury. The sweet-salty sauce is so good!
The new potatoes are cut in half before cooking, so you cut down on cooking time and make it easy for the flavors to soak in. If you add chicken thigh meat, it will become even heartier and can be used as a main dish.