Chewy and Firm Braised Potatoes in Soy Sauce
Chewy and Firm Braised Potatoes in Soy Sauce
The Ultimate Guide to Making Deliciously Chewy Braised Potatoes with Soy Sauce (No More Mushy Potatoes!)
Here’s a recipe for braised potatoes in soy sauce, a beloved side dish made with simple ingredients. This method ensures your potatoes are perfectly chewy on the outside and tender on the inside, infused with a savory-sweet soy sauce glaze. Get ready to enjoy a side dish that pairs perfectly with rice!
Main Ingredients- 300g potatoes (about 4 medium-sized)
- 2 Korean chili peppers (Cheongyang peppers)
- 2 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp cooking oil
Seasoning Ingredients- 1 Tbsp minced garlic
- 2 Tbsp soy sauce (jin ganjang)
- 1 Tbsp cooking wine (e.g., mirin)
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce (jin ganjang)
- 1 Tbsp cooking wine (e.g., mirin)
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the potatoes. Peel about 4 medium-sized potatoes and cut them into bite-sized cubes, approximately 2-3 cm. After dicing, rinse the potato cubes thoroughly in cold water multiple times. This step is crucial to remove excess starch, which prevents the potatoes from sticking together and becoming mushy during the braising process.
Step 2
Next, prepare the Korean chili peppers for a touch of heat. Remove the stems from 2 Cheongyang peppers and slice them thinly on an angle. You can adjust the number of peppers based on your spice preference. If you’re cooking for children or prefer a milder dish, feel free to omit them.
Step 3
Drain the rinsed and diced potatoes well. Place them directly into a wok or a deep frying pan where you will be braising them. Using a wide and deep pan is recommended as it allows for even distribution of the sauce and makes the braising process easier.
Step 4
To achieve a chewy texture, add 2 tablespoons of oligosaccharide directly over the potatoes. Then, using a spatula or spoon, gently toss the potatoes to coat them evenly with the oligosaccharide. Be careful not to mash the potatoes while mixing.
Step 5
Cover the potatoes coated with oligosaccharide and let them sit at room temperature for about 20 minutes. This resting period allows the potatoes to release some of their natural moisture, which will help them absorb the flavors better during braising.
Step 6
You’ll notice that the potatoes have released quite a bit of liquid after resting! Don’t discard this liquid. It’s naturally sweetened and will contribute to the delicious glaze and flavor of the braised potatoes. Proceed to the next step with this liquid still in the pan.
Step 7
Now, it’s time to braise the potatoes. Drizzle 1 tablespoon of cooking oil around the edges of the pan containing the potatoes and liquid. Cover the pan with a lid, start with medium heat, then reduce to low heat. Let the potatoes cook gently for about 7-8 minutes until they are tender. It’s a good idea to gently shake the pan or stir occasionally to prevent sticking or burning.
Step 8
After braising for 7-8 minutes, most of the liquid will have reduced, and the potatoes should be tender and have a slightly chewy exterior with a wonderful aroma. Test for doneness by piercing a potato with a fork or skewer; it should go in smoothly.
Step 9
Once the potatoes are nearly cooked, it’s time to add the seasoning ingredients for flavor. Sprinkle 1 tablespoon of minced garlic, 2 tablespoons of soy sauce, and 1 tablespoon of cooking wine evenly over the potatoes. You can adjust the amount of soy sauce and oligosaccharide to suit your taste preferences. Aim for a balanced sweet and savory flavor.
Step 10
After adding the seasonings, stir very gently to combine without mashing the potatoes, which are now tender. Continue to braise for another 2-3 minutes, allowing the sauce to coat and thicken around the potatoes. A good tip is to gently shake the pan or use a spatula to lift from the bottom to prevent sticking.
Step 11
Finally, let’s add the finishing touches for gloss and aroma. Add the sliced chili peppers and 1 tablespoon of sesame oil, stirring gently once more. Adding sesame oil at the end preserves its fragrant aroma. If you have toasted sesame seeds, sprinkle about 1/2 tablespoon over the top for an appealing finish.
Step 12
And there you have it – delicious braised potatoes in soy sauce, a true ‘rice thief’! Serve this wonderful side dish with warm rice for a satisfying meal. The chewy texture combined with the savory-sweet glaze is simply irresistible.
