Miso Kampura is a local dish of Fukushima that the sweet miso sauce goes well with the new potatoes. When new potatoes came out in early summer, my mother often made them.
If you can’t get the baby potatoes, cut the potatoes into bite-sized pieces and make them in the same way.
INGREDIENTS: 2 servings
- 10-12 (450g/1lb) baby potatoes
- 2 Tablespoon vegetable oil
seasoning
- 2 Tablespoons miso
- 2 Tablespoons cane sugar
- 1 Tablespoon mirin (sweet sake)
INSTRUCTIONS
STEP
Preparation
- Wash the potatoes and remove the potato eyes.
- Mix miso, cane sugar, and mirin to make sweet miso sauce.
STEP
Boil
- Put potatoes and enough water to cover in a pot, bring to the boil, and cook for 12-15 minutes on medium heat.
- Turn off the heat when the skewer go through easily, and drain the potatoes in a strainer.
STEP
Fry
- Put oil in a frying pan and fry the potatoes over medium heat until the skin is browned.
- Turn off the heat and wipe off excess oil from the frying pan.
STEP
Coat with sweet miso sauce
- Add miso sauce, and coat the potatoes with miso sauce over low heat.
- Serve on the plate.
