Składniki dla 4 porcji
- 25 salad/baby potatoes (approximately 500g)
- 2 tablesp. vegetable or any cooking oil
- 3 tablesp. soy sauce
- 3 tablesp. honey
- 1 garlic clove, peeled and chopped
- 1 teasp. sesame oil
- 1 tablesp. sesame seeds
Czas gotowania:
40 MIN
- Wash and rinse the potatoes in cold water.
- Add the cooking oil to a 10- to 12-inch, heavy frying pan, over medium heat. Add the potatoes.
- Cover and cook for 20 minutes until fully cooked. Shake the frying pan every 5 minutes so that the potatoes cook evenly and don’t burn.
- Turn down the heat to low and add the soy sauce, rice syrup, and garlic. Stir everything together with a wooden spoon.
- Turn up the heat to medium. Keep stirring and cooking for another 4 to 5 minutes until the sauce has reduced and the potatoes look shiny and wrinkly.
- Remove from the heat and mix with the sesame oil. Sprinkle the sesame seeds over the top.
- Transfer to a serving bowl and serve with rice. Refrigerate any leftovers for up to 4 days.
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