Chewy and Sweet Braised Baby Potatoes & Easy Takoyaki Style
Like a Rest Stop Snack! How to Make Chewy Braised Baby Potatoes and Visually Stunning Potato Takoyaki
My kids wanted takoyaki, so I decided to get creative with some baby potatoes to mimic the look of takoyaki! These ‘potato takoyaki’ are stir-fried like the popular rest stop snacks, then drizzled with teriyaki sauce, mayonnaise, and bonito flakes. They have a simple potato flavor but a captivating takoyaki appearance. The braised baby potatoes, seasoned with a savory soy sauce mixture, are also perfect as a side dish for rice. I made two versions of this potato takoyaki and braised baby potato dish, and we enjoyed them both as snacks and as a main dish accompaniment!
Braised Baby Potato Ingredients- Generous amount of baby potatoes
- Braising Sauce: 2 Tbsp soy sauce
- 1 Tbsp sugar
- 2 Tbsp corn syrup (or other liquid sweetener)
- Pinch of salt
- 1.5 cups water
- 1 Tbsp minced garlic
- 1 piece of dried kelp (kombu, approx. 5x5cm)
- 3 Korean chili peppers (optional)
Cooking Instructions
Step 1
1. Prepare Braising Sauce and Ingredients: For the braised baby potatoes, prepare a 5x5cm piece of dried kelp for added umami. Finely chop the Korean chili peppers if you like a bit of spice (optional). In a small bowl, mix together all the ingredients for the braising sauce: 2 Tbsp soy sauce, 1 Tbsp sugar, 2 Tbsp corn syrup, and 1 Tbsp minced garlic.
Step 2
Cook the Baby Potatoes: Wash the baby potatoes thoroughly and pat them dry. In a pot, add enough water to cover the potatoes (about 1.5 cups), the cleaned baby potatoes, and half a tablespoon of salt. Bring to a boil over high heat. Once boiling, reduce the heat to medium and cook for 10-15 minutes, or until the potatoes are partially tender when pierced with a fork.
Step 3
Simmer in Braising Sauce: Transfer the partially cooked baby potatoes, the piece of kelp, the prepared braising sauce, and the chopped chili peppers to a wide, shallow pan. Simmer over medium heat until the sauce reduces and thickens. Gently shake or stir the pan occasionally to ensure the potatoes are evenly coated with the sauce.
Step 4
Glaze and Finish: Once the sauce has thickened and coats the potatoes beautifully, remove and discard the kelp piece. Continue to simmer until the sauce becomes glossy and clings to the potatoes. Sprinkle with black sesame seeds for a final touch. Your chewy and sweet braised baby potatoes are ready!
Step 5
2. Prepare Takoyaki Style Toppings: Gather your topping ingredients for the takoyaki style presentation. Put the mayonnaise into a piping bag with a small tip, or use a plastic bag with a corner snipped off for easy drizzling. Have your chopped green onions and bonito flakes ready.
Step 6
Sear the Baby Potatoes: Heat a little cooking oil in a pan over medium heat. Add the braised baby potatoes. Since they are already cooked through, you’re just looking to get a nice golden-brown sear on the outside. Roll them around the pan to ensure even browning and a slightly crisp exterior.
Step 7
Plate Like Takoyaki: Arrange the seared baby potatoes on a serving plate. Drizzle teriyaki sauce in a zigzag pattern over the potatoes. Next, pipe or drizzle mayonnaise in the opposite direction. Sprinkle generously with chopped green onions, followed by a hearty amount of bonito flakes. Your potato dish now looks just like takoyaki! These are perfect as a fun snack or alongside a cold drink.
