READY IN: 40mins
INGREDIENTS 12ouncesbaby potatoes (substitute any waxy potatoes, cut into cubes) 2 dried shiitake mushrooms (optional but they add nice umami flavor) 3 1⁄3 tablespoonssoy sauce (jinkanjang) 2tablespoonsmaple syrup 1tablespoonsugar 3 1⁄2 cupswater (separated) 1tablespoonvegetable oil 1tablespoonsesame oil (approximate measurement of the swirl of sesame oil) 1teaspoonsesame seeds
DIRECTIONSRinse potatoes. There is no need to peel if using thin skinned, waxy potatoes.Place them in a pot with enough water to fully cover.Bring to a boil, lower heat to medium and cook for 10 minutes.Drain.Add potatoes back to pot, add 2 C water, 3 T soy sauce, sugar, vegetable oil and shitake mushrooms.Bring to a boil and simmer, covered, for 30 min or until the liquid has reduce to about 1/3 the original volume.Uncover, add 2 T maple syrup. Further reduce until there is almost no liquid. Taste and add more (up to 1 tsp) soy sauce or to taste.Simmer while stirring a few more minutes until the added soy sauce has reduced.Finish with a swirl or two of sesame oil and sprinkling of sesame seeds.
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