Miso Kanpura — Miso-Glazed Baby Potatoes

Miso Kanpura — Miso-Glazed Baby Potatoes, adapted from the MAFF regional recipe for Fukushima. Ingredient amounts and cooking instructions are provided below.

Taste: Sweet · Salty
Time: Not stated

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Ingredients

10–12, washed thoroughly.small potatoes
3 tbspcooking oil
2 tbspsugar
3 tbspmiso
2 tbspmirin
Enough to barely cover the potatoes; specified in the method.water

Equipment

Measuring cups and spoons · Saucepan

Method

3 clear steps

1
Scrub the potatoes, leaving their skins on. Heat the oil in a saucepan and fry the potatoes until the skins wrinkle.
2
Add enough water to barely cover, cover the pan and cook over medium heat until the potatoes are tender and nearly all the liquid has evaporated.
3
Add the sugar, mirin and miso and turn the potatoes gently until coated.

Recipe source

cookwsavora.com/recipes/maff-30-9-fukushima

Cooks’ notes

Tips, changes and questions from people who cooked this recipe.

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