1 1/2 tablespoons (if you prefer a stronger flavor, 2 tablespoons)
Rice flour based sauce thickener
1 tablespoon and 1 teaspoon (or use katakuriko potato starch flour dissolved in water)
Wash the new potatoes well, and cut into half. Chop up the cabbage roughly. Cut the onion into wedges.
Heat some oil in a frying pan and saute the onion and cabbage quickly. When the onion has turned transparent, add the potatoes. Cook until they start to turn transparent around the edges.
Put all the ◎ into the pan. (Hold back some of the soy sauce, and add it at the end. It will flavor the ingredients better.)
Put a piece of kitchen parchment paper on top of the food to make a drop lid (otoshibuta) and simmer over medium heat until the liquid in the pan is reduced to about a third. This takes about 15 minutes.
Turn down the heat to low, and add the katakuriko slurry. Simmer until the sauce is lightly thickened. The sauce will cling to the ingredients and be delicious.
Finished! The onion and cabbage are meltingly soft and the potatoes are dense and floury.
Story Behind this Recipe
I wanted to make a delicious dish using new potatoes.