Small New Potatoes Sautéed Teriyaki Style in Sweet and Sour Miso
Small New Potatoes Sautéed Teriyaki Style in Sweet and Sour Miso

Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, small new potatoes sautéed teriyaki style in sweet and sour miso. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Small New Potatoes Sautéed Teriyaki Style in Sweet and Sour Miso is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Small New Potatoes Sautéed Teriyaki Style in Sweet and Sour Miso is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can have small new potatoes sautéed teriyaki style in sweet and sour miso using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Small New Potatoes Sautéed Teriyaki Style in Sweet and Sour Miso:
  1. Take 500 grams New potatoes (small-sized)
  2. Take 1 tbsp 1 ■ Miso
  3. Take 2 tbsp ■ Sugar
  4. Prepare 1 tbsp ■ Sake
  5. Make ready 1 tbsp ■ Mirin
  6. Take 1 and 1/2 teaspoon ■ Soy sauce
  7. Prepare 50 ml ■ Japanese soup stock (dashi)
  8. Prepare 1/2 tsp Sesame oil
  9. Prepare 1 Vegetable oil (for sautéing)
Instructions to make Small New Potatoes Sautéed Teriyaki Style in Sweet and Sour Miso:
  1. 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.)
  2. Combine the ingredients marked with a ■ . Be sure to thoroughly dissolve the miso.
  3. Heat oil in a wok, add potatoes, and sauté on medium heat, rotating them as you go, until the skins turn golden brown.
  4. 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.
  5. Once the liquid simmers down, the potatoes shine, and the sauce has thickened, add the sesame oil and sauté briefly before serving.
  6. 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!

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