This Soy Sauce "Butter" Mini Gold Potatoes is another creation of the popular Japanese flavor marriage that are savory, sweet, rich, and super addicting. It's made with vegan butter but tastes authentically Japanese!
12oz (about 10 pieces )mini gold potatoes(or any small potatoes or your choice)
1 1/2tbspsoy sauce
2tspmirin
1tspsugar
2tspunsalted vegan butter
Green part of scallionsfinely chopped (garnish)
Instructions
Clean potatoes well with running water (remove dirt and sprouts if necessary.)
Place them in a small to medium pot and add water enough to cover the surface of the potatoes. Uncover and cook over high heat to bring to boil. Once boiling, reduce the heat to medium. Cook for another 15-20 minutes or so until the potatoes are tender. To check the tenderness, stick a skewer through the center of potato. If it goes through easily, they are done. Drain well and set aside.
Prepare the sauce (you can also do this step while waiting for the potatoes to cook.) In a small bowl, combine soy sauce, mirin and sugar. Mix well and set aside.
Once potatoes are done, cook with the sauce. Use the same pot to cook the potatoes, add vegan butter and let it melt over medium heat until slightly browned. Turn the heat down to medium low and add the sauce. Mix well.
Now, transfer the potatoes to the pot. Stir gently to coat with the sauce. The sauce should start thickening. Continue to cook for a couple of more minutes until the sauce becomes glossy and it has the consistency of thick maple syrup.