Wash the potatoes and bake in a microwave unpeeled and test with skewer to tell if it is cooked all the way through.
(The potatoes shown in the photo are about 4 cm diameter and were baked for 4 and 1/2 minutes at 600 W.)
Combine the ingredients marked with a ■ . Be sure to thoroughly dissolve the miso.
Heat oil in a wok, add potatoes, and sauté on medium heat, rotating them as you go, until the skins turn golden brown.
Once the skins have browned, add the ingredients from Step 2, reduce to a slightly lower heat, then sauté while coating thepotatoes in sauce.
Note - Be careful not to overcook, since the sauce easily burns.
Once the liquid simmers down, the potatoes shine, and the sauce has thickened, add the sesame oil and sauté briefly before serving.
If using peeled danshaku (white or Irish) potatoes: While simmering, the potatoes started breaking apart, and as a result, the coating was not shiny, but crumbly. However, this was also tasty!
Story Behind this Recipe
This is a recipe passed down from mother to daughter. As a child, whenever my father's new potatoes were harvested from our garden, my mother would make this sautéed dish for me. It's our regular seasonal home-cooked dish.
Since they're sautéed whole, it's best to use the small potatoes, making it easy to cook and eat. Adjust the cooking time in the microwave to the size of the potatoes. In Step 3, sauté until the skins have browned. The crispiness of the skins and the roasted flavor goes well with the miso sauce.