Savory & Sweet Japanese-Style Braised Potatoes
Savory & Sweet Japanese-Style Braised Potatoes
Chef Baek’s Super Easy Japanese-Style Braised Potato Recipe*
A universally loved potato dish! Braised to a savory perfection, it makes a perfect side for a bowl of rice. Chef Baek from ‘Homegrown Baek’ shared this ‘Japanese-Style Braised Potato’ recipe! It’s a potato recipe that everyone can easily enjoy. Feel free to adjust it to your taste and circumstances for a truly personalized dish.
Main Ingredients- 3 medium potatoes
- 1/2 small carrot
- 150g ground meat
- 2 small onions
Optional Ingredients- 3 mushrooms
- 1/3 paprika
- 1/3 stalk green onion
Braising Liquid- 1/4 cup sugar (using a standard paper cup)
- 1/2 cup soy sauce
- 1/3 cup dashi stock (or mentsuyu)
- 1/4 cup mirin (sweet rice wine)
- 3 cups water
- 3 mushrooms
- 1/3 paprika
- 1/3 stalk green onion
Braising Liquid- 1/4 cup sugar (using a standard paper cup)
- 1/2 cup soy sauce
- 1/3 cup dashi stock (or mentsuyu)
- 1/4 cup mirin (sweet rice wine)
- 3 cups water
Cooking Instructions
Step 1
Let’s start by gathering all the ingredients for our delicious Japanese-style braised potatoes! Fresh potatoes, vibrant vegetables, and flavorful seasonings will come together beautifully.
Step 2
Now, let’s prepare the ingredients so they cook evenly and look appealing. Begin by washing them thoroughly.
Step 3
Peel the potatoes and cut them into large, bite-sized cubes, about 2-3 cm. This size ensures they don’t fall apart during braising and maintain a pleasant texture. Prepare the carrot and onion similarly.
Step 4
Pour 3 cups of water into a wide pot. This water will serve as the base for cooking the potatoes until tender and creating the flavorful braising liquid.
Step 5
Add 1/4 cup of sugar. The sweetness enhances the savory notes and gives the ingredients a lovely sheen.
Step 6
Pour in 1/2 cup of soy sauce. This is the foundation of the savory flavor.
Step 7
Add 1/4 cup of mirin. Mirin is crucial for removing any unwanted odors and adding a depth of flavor.
Step 8
The original recipe uses bonito flakes at the end, but if you don’t have them, using 1/3 cup of mentsuyu (Japanese soup base) is a great substitute that still delivers a wonderful umami flavor. It will make the broth even richer.
Step 9
Now, add the cubed potatoes and ground meat to the pot. Turn the heat to high and bring it to a boil. It’s important to cook the ingredients first before the sauce fully combines.
Step 10
Once the liquid starts boiling, reduce the heat to medium-low, cover the pot with a lid, and simmer for about 20 minutes. During this time, the potatoes will gradually become tender.
Step 11
After 20 minutes, lift the lid and skim off any foam or impurities that have risen to the surface. This step ensures a clean taste. Taste the broth at this point; if it’s too bland, add a little more soy sauce, or if too sweet, add a touch more sugar to adjust to your preference.
Step 12
Now, add the carrots and onions that you cut earlier. Cover the pot again and continue to simmer for another 20 minutes. From this point on, the ingredients will start absorbing the delicious braising liquid.
Step 13
After the second 20-minute simmer, the ingredients should be wonderfully soft and a delicious aroma will fill your kitchen.
Step 14
Finally, add any optional ingredients like paprika and green onion, and simmer for a short while to finish. The vibrant colors make it look even more appetizing! This dish is also fantastic served over a bowl of hot rice as a simple donburi.
