Deep-Fried and Simmered New Potatoes

Deep-Fried and Simmered New Potatoes

I tossed deep-fried new potatoes in a light sweet and sour sauce. My husband and sons fight over this delicious potato dish!

Ingredients: Serves 2 to 3

New potatoes
300 g
* Soy sauce
1 tablespoon
* Mirin
1 tablespoon
* Sugar
1/2 tablespoon
* Dashi stock granules
1/3 teaspoon
4 tablespoons
Vegetable oil (for deep-frying)
As needed


1. Scrub the skins of the new potatoes, blot off any excess water, and deep-fry. After 6 to 7 minutes over medium heat, when a chopstick can easily pierce the potatoes, lift them out of the oil and drain.
2. Combine all the ingredients marked with a * in a separate pot and bring to a boil, then add the Step 1 ingredients. Keep simmering over medium heat, while shaking the pan around from time to time to coat the potatoes evenly with the sauce.
3. After a few minutes, when the liquid has become thick and the flavors have blended, it's ready to serve.

Story Behind this Recipe

My sons don't eat simmered satoimo (taro root) - this is the only simmered dish they get excited about. I make this whenever I find new potatoes.