Chewy and Delicious Braised Potatoes
Chewy and Delicious Braised Potatoes
How to Make Perfectly Chewy Braised Potatoes (Without Them Falling Apart!)
Hello everyone! I’m Lydia, your home-cooking guide from Lydia’s Kitchen. I had some potatoes sprouting at home, so I decided to make a delicious braised potato dish after carefully cutting away the sprouts and peeling them. As you know, potato sprouts contain solanine, a toxic compound, so it’s crucial to remove them completely before eating. The secret to making your braised potatoes perfectly chewy and not crumbly lies in this method: marinating the potatoes in a mixture of soy sauce and oligosaccharide (or corn syrup) before braising. This technique ensures they remain intact and develop a beautiful, glossy finish. Let’s get cooking!
Main Ingredients- 850g potatoes
- 150g carrot
Seasoning Ingredients- 8 Tbsp soy sauce (jin ganjang)
- 8 Tbsp oligosaccharide (or corn syrup)
- 2 Tbsp cooking wine (mirin)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 8 Tbsp soy sauce (jin ganjang)
- 8 Tbsp oligosaccharide (or corn syrup)
- 2 Tbsp cooking wine (mirin)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, wash the potatoes and carrot thoroughly under running water and pat them dry, preparing them for cooking.
Step 2
Cut the potatoes into bite-sized pieces, approximately 4cm in length. Be careful not to cut them too small, as they might break apart during the simmering process.
Step 3
Cut the carrot into similar lengths of about 4cm, matching the size of the potatoes. This will make the dish look more appealing when cooked.
Step 4
Let’s prepare the seasoning for our delicious braised potatoes. In a bowl, measure and combine 8 Tbsp of soy sauce, 2 Tbsp of cooking wine (mirin), and 8 Tbsp of oligosaccharide (or corn syrup) for sweetness and shine.
Step 5
Pour the soy sauce over the cut potatoes and mix well to coat them evenly. Marinating them in soy sauce first will infuse them with a deeper flavor.
Step 6
Next, add the prepared oligosaccharide (or corn syrup) to the potatoes and mix again. Oligosaccharide plays a key role in giving the potatoes a glossy finish and a chewy texture.
Step 7
Let the potatoes, coated with soy sauce and oligosaccharide, sit at room temperature for about 30 minutes. This allows natural moisture to be drawn out from the potatoes. The amount of time can be adjusted based on how firm the potatoes are, ensuring sufficient liquid is released. You can cook the potatoes using just this released liquid – this is the secret to achieving chewy, non-crumbly braised potatoes!
Step 8
Now, let’s briefly blanch the carrot. Fill a pot with plenty of water and bring it to a boil. Once boiling, add a pinch of coarse salt. Salt helps to maintain the carrot’s vibrant color and its crisp texture.
Step 9
When the water is rapidly boiling, carefully add the cut carrot and blanch it briefly.
Step 10
Blanch the carrot until it’s about 90% cooked and still retains a slight crispness. Overcooking at this stage can lead to mushy carrots in the final dish.
Step 11
Add the 2 Tbsp of cooking wine (mirin) to the potatoes, which have already released moisture from marinating. Mirin helps to eliminate any gamey smell from the potatoes and enhances their flavor.
Step 12
It’s time to braise the potatoes. Ensure the marinated potatoes have released enough liquid, then transfer both the potatoes and their liquid to a pot and place it over medium heat. Cover with a lid and bring to a boil. Once the potatoes start cooking and the liquid begins to reduce, remove the lid and lower the heat to medium-low. Continue to simmer, allowing it to bubble gently. Stir occasionally to prevent sticking.
Step 13
When the potatoes are about 90% braised and starting to become chewy, add the blanched carrot. Continue to braise them together. Adding the carrot later ensures it doesn’t become too soft and maintains its appealing color.
Step 14
Braise until the liquid has almost completely evaporated, the potatoes and carrots are coated in the sauce, and they have reached a chewy consistency. Just before turning off the heat, drizzle in 1 Tbsp of sesame oil and sprinkle 1 Tbsp of toasted sesame seeds for a nutty aroma.
Step 15
Transfer the perfectly chewy braised potatoes to a serving dish. You’ve now created a wonderful home-style side dish that everyone in the family will love!
