Step by step

Method

4 steps

1. 1

   Peel and chunk 1½ pounds waxy potatoes (Yukon or red) into 1–1½ inch pieces so they hold shape. Optional: a handful of frozen or canned quail eggs, or hard-boiled egg halves added later.

2. 2

   Stir braise sauce: 3 tablespoons soy sauce, 1 tablespoon sugar or honey, 1 tablespoon rice syrup or more sugar, 2 minced garlic cloves, ½ cup water, and a pinch of pepper. Optional 1 teaspoon sesame oil for the end.

3. 3

   In a wide pan, nestle potatoes in a single layer, pour sauce over, and bring to a simmer. Cover and cook 12–15 minutes, stirring once or twice, until a knife slides in with little resistance.

4. 4

   Uncover and boil hard 3–5 minutes, tossing, until the sauce reduces to a shiny glaze that coats every piece. Add sesame oil and sesame seeds. Potatoes should be tender inside with a sticky soy-sweet coat — not falling apart into mash.