Ingredients:

  • 1.1 lb Yukon Gold or Russet potatoes, peeled and cubed into ½-inch pieces
  • 2 tbsp neutral oil
  • 1 tbsp unsalted butter
  • 1/4 cup soy sauce
  • 2 tbsp mirin
  • 2 tbsp honey
  • 1 tbsp brown sugar
  • 1 tbsp minced garlic
  • 1/2 cup water
  • 1 tsp toasted sesame oil
  • 1/4 tsp cracked black pepper
  • 1 tbsp toasted sesame seeds
  • 1 stalk green onion, thinly sliced

Instructions:

  1. Rinse the cubed potatoes under cold water to remove excess surface starch, then pat them completely dry with a paper towel.
  2. Heat neutral oil in a large non-stick skillet or wok over medium-high heat. Add potato cubes in a single layer and fry for 5–7 minutes, stirring occasionally, until the edges are golden brown.
  3. In a small mixing bowl, whisk together the soy sauce, mirin, honey, brown sugar, minced garlic, water, and black pepper.
  4. Pour the prepared sauce over the seared potatoes and lower the heat to medium-low.
  5. Simmer uncovered for 10–12 minutes, stirring occasionally, until the liquid reduces into a thick, bubbling syrup that coats the potatoes.
  6. Stir in the toasted sesame oil and garnish with toasted sesame seeds and sliced green onions before serving.