Description
This is Chef Grant’s favorite side dish, usually served at a Korean BBQ. You can use the same recipe but substitute the potato with sliced lotus roots, sliced bamboo shoots or sliced gobo (burdock roots).
30 min
8
servings
Ingredients
1
lb
baby potato or Yukon gold potato
(cut into 1" cubes)
water
(as needed)
2
cup
dashi
1/4
cup
tsuyu
2
Tbsp
brown sugar
1
Tbsp
apple cider vinegar
2
Tbsp
corn syrup or malt rice syrup
1
Tbsp
sesame seeds
Prep Time:
5 min
Cooking Time:
25 min
Total Time:
30 min
Instructions
Place the potato in a medium sized pot, cover with water, turn the heat to high and bring to a boil. Boil for five minutes, then drain. Place the drained potato in a small pot or medium sized sauté pan, add in the dashi, tsuyu, brown sugar and apple cider vinegar. Bring the mixture to a boil, then reduce to a simmer. Simmer until the liquid reduces by ¾.
Add in the syrup and sesame seeds. Simmer for two more minutes, then place the potato in a serving dish and enjoy!
