1/2 teaspoon Doubanjiang, or your favorite Asian chili paste
1 small clove garlic, grated
2 tablespoons butter
1 scallion, finely sliced
Directions
Scrub the potatoes clean, put them in a pot, and cover with 2-inches of water. Add 2 tablespoons of salt and bring the water to a boil. Turn down the heat to a gentle simmer and boil until the potatoes are easily pierced with a toothpick.
In a small bowl, whisk the miso, sake, water, brown sugar, Doubanjiang and garlic together.
When the potatoes are done, drain them and let them air-dry in the strainer until the skins become papery.
Heat a frying pan over medium high heat until hot. Add the butter and melt.
Add the potatoes and fry, allowing them to brown on one side, before gently flipping them over and browning the other side.
Add the sauce and continue frying, rolling the potatoes around to coat them with the sauce. It’s done when there is no liquid left and the sauce has caramelized on the outside of the potatoes.
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