An easy potato dish with simple flavoring of soy sauce and brown sugar. The moist, crumbly texture gives this dish a low profile, allowing it to pair with other dishes very well while still having a strong, satisfying flavor.
<Ingredients>
2 medium potatoes (340 g in photo)
1 tbsp brown sugar
1 tbsp soy sauce
1/4 tsp rice vinegar (not in photo)
<Directions>
1.
Skin and cut potatoes into 3-4 cm pieces.
2.
Place potatoes in a pot, put enough water to cover, and cook on medium to medium low heat until potatoes are soft (a skewer or chopstick goes in smoothly).
Drain all water except for approximately 2-3 tbsp.
3.
Put pot back on stove.
Add brown sugar, soy sauce and rice vinegar, and cook for a few minutes, roughly mashing large pieces, until crumbled potatoes absorb flavor.
<Notes>
<Ingredients>
1 tbsp brown sugar
1 tbsp soy sauce
1/4 tsp rice vinegar (not in photo)
<Directions>
1.
Skin and cut potatoes into 3-4 cm pieces.
2.
Place potatoes in a pot, put enough water to cover, and cook on medium to medium low heat until potatoes are soft (a skewer or chopstick goes in smoothly).
3.
Put pot back on stove.
Add brown sugar, soy sauce and rice vinegar, and cook for a few minutes, roughly mashing large pieces, until crumbled potatoes absorb flavor.
<Notes>
- This tastes good either hot or cold.
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