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.
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.
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.
Since the skins are left on, the flavoring will not penetrate to the inside so the potatoes don't become too rich in flavor. Be modest with the amount of sugar so that the simmering sauce doesn't get too strong. Adjust the amount of sugar to taste.