<BRAISED NEW POTATOES WITH SWEETENED SOY SAUCE>

All you need for this dish are 2 ingredients and 3 condiments. No cutting is required!!!! How wonderful is that?! Haha. I've been trying to do cooking during this quarantine which requires me to use as little ingredients as possible. If you have potatoes in your pantry, please give it a try! So simple, easy and tasty!

If you substitute chicken mince for mushrooms, it can be a vegan friendly dish.

I hope you all are all coping during this <stay at home> situation! For myself, it has been quite challenging with two kids plus work. The upside is that my two kids are having the best time spending time together more than ever!

Stay home and enjoy cooking!

I'll be happy to help you with cooking ideas!

Leave a comment on my Instagram and youtube for any feedback or questions♡

Instagram; https://www.instagram.com/miwajapanesecookingclass/?hl=ja

Youtube; https://www.youtube.com/channel/UCUO2Hrrfen9UKMoskvPJw9A?view_as=subscriber

Needs to be thicken up a little more!

I'm piercing my potatoes!

<Yield> 3 servings

<Prep time> 0 minutes

<Cook time> 17 minutes

<Ingredients>

6 small new potatoes (about 360g)

200g minced chicken/ground chicken or pork

100ml water

1 tablespoon vegetable oil

½ teaspoon ginger, grated

Sauce

3 tablespoons rice wine

2 ½ tablespoons Soy sauce

2 tablespoons Mirin

1 ½ tablespoons sugar

<Optional toppings>

green onions

<Directions>

1. Scrub the skin on the potatoes and wipe off the moisture completely. Pierce the skin, this will allow the potatoes to absorb all the seasonings. 2. Heat the vegetable oil in a pan over medium-high heat then place in the whole potatoes. Cook for a couple of minutes until the skin becomes nice and golden. Then remove them from the pan. 3. In a same pan, add in the chicken mince and cook it until half way done. Add the potatoes back into the pan then add the rice wine, water and grated ginger. 4. Once it comes to a boil add in the sugar, mirin and soy sauce. Reduce the heat to low, cover it and simmer for 12-15 minutes depending on how large your potatoes are. 5. Open the lid and check if the potatoes are fully cooked by poking them with a bamboo skewer. If the skewer goes through smoothly, it means its cooked. Continue to thicken up the sauce until there is almost no liquid remaining. Now it's ready to be enjoyed!

<Notes>

Variations:

- You can swap chicken mince for mushrooms if you are plant based.

-You can add carrot to the recipe to inject more color.

Suggestions:

-New potatoes contains more water and have a very thin skin and are relatively small. Hence, you can cook them with the skin on. If you are cooking with a regular potato, make sure to cut it into big bite size pieces.

<Storage time>

Store them in an airtight container for 3 days in a fridge.

If you are looking for non-additive premium quality Japanese condiments, Here is a link for Kokoro care packages online shopping

↓

https://kokorocares.com?sca_ref=191925.N4eyA6vKUY

<MIWA’s recommendations♡>

- First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

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