a little plain, but nice. could add more dashi stock.
good with much less potato and onion, to fit in a normal/medium sauce pot, with a nice amount of green beans added
New Potatoes Cooked in Dashi Stock (Nikkorogashi)
Japanese Cooking, Emi Kazuko
Serves Four
1 tbsp toasted sesame oil
1 small onion, thinly sliced
2.25 lb baby new potatoes, unpeeled
scant 1 cup second dashi stock, or the same amount of water and 1 tsp dashi-no-moto
3 tbsp shoyu
1. Heat the sesame oil in a wok or large pan. Add the onion slices and stir-fry for 30 seconds, then add the potatoes. Stir constantly, using cooking hashi for ease, until all the potatoes are well coated in sesame oil.
2. Pour on the dashi stock and shoyu and reduce the heat to the lowest setting. Cover and cook for 15 minutes, turning the potatoes every 5 minutes so that they are evenly cooked.
3. Uncover the wok or pan for a further 5 minutes to reduce the liquid. If there is already very little liquid remaining, remove the wok or pan from the heat, cover and leave to stand for 5 minutes. Check that the potatoes are cooked, then remove from the heat.
4. Transfer the potatoes and onions to a deep serving bowl. Pour the sauce over the top and serve immediately.
Posted by cheryl at December 25, 2007 02:48 PM