Recipe: Shinjaga no teriyaki (baby potatoes in teriyaki sauce)
The Japanese potato season may be early summer, but now’s the time to take advantage shinjaga – baby potatoes.
Shinjaga is short for shin jagaimo, or baby potatoes. Currently in season, they are outcasts of sorts: farmers sell them to make room for their larger brothers and sisters. They taste delicious, however, and are particularly suited to sopping up sauces like this combination of garlic, butter and soy.
Today’s recipe makes either a great appetizer or a main course. Two tablespoons of olive oil instead of butter will result in a lighter dish. Add pancetta or bacon, on the other hand, and it can stand on its own as a main meal.
- 800 g baby potatoes
- 40 g finely chopped garlic
- 20 g butter
- Pinch of salt
- 1 tablespoon mirin
- 2 1/2 tablespoons of soy sauce
- 3 tablespoons of finely chopped parsley
First, wash the baby potatoes. You don’t need to peel their skins as they’re very thin. If you use a brush when you wash them, the skins will come off easily.
Place a pot with a liter and a half of cold water, 2 – 3 pinches of salt and the potatoes on a high heat. When the water comes to the boil, turn the gas down to medium. Allow the pot to boil for 10 – 15 minutes.
Check if the potatoes are cooked by using a skewer on the largest one. When they are done, drain.
Place a large frying pan containing butter and finely chopped garlic on the stove. Turn the heat to low and sauté for 1 minute, taking care so that the garlic doesn’t burn.
Once the it begins to produce a strong aroma, add the boiled baby potatoes to the pan and sprinkle a pinch of salt. Sauté on a medium heat until each potato is coated with butter and garlic.
Mix 1 tablespoon of mirin and 2 1/2 tablespoons of soy sauce in a cup. Add this sauce to the pan. Flip the pan so that the potatoes are completely coated in the sauce.
Once the liquid has been reduced, turn off the heat and sprinkle finely chopped parsley over the potatoes. Mix well and serve.