Savory and Sweet Braised Potatoes: A Delicious Side Dish
How to Make Delicious Braised Potatoes
Potatoes, a representative summer staple crop. I personally love potatoes, so I decided to make some braised potatoes after a long time. This dish offers a delightful balance of savory and sweet flavors, making it a perfect accompaniment to rice and a favorite for all ages.
Main Ingredients
- 3 large potatoes (approx. 450g)
- 1 carrot (approx. 100g)
- 1/2 large onion (approx. 70g)
- 1 chili pepper (optional)
Braising Sauce
- 4-5 Tbsp soy sauce (approx. 60-75ml)
- 1 Tbsp sugar (approx. 15g)
- 2.5 Tbsp corn syrup (approx. 38ml)
- 1 Tbsp minced garlic (approx. 15g)
- 600ml water
- 4-5 Tbsp soy sauce (approx. 60-75ml)
- 1 Tbsp sugar (approx. 15g)
- 2.5 Tbsp corn syrup (approx. 38ml)
- 1 Tbsp minced garlic (approx. 15g)
- 600ml water
Cooking Instructions
Step 1
First, wash the potatoes thoroughly, peel them, and cut them into large cubes, about 2 to 2.5 cm thick. Cutting them a bit chunkier will prevent them from breaking apart too much while cooking.
Step 2
Dice the carrot into similarly sized cubes as the potatoes. Matching the sizes ensures they cook evenly and look appealing together.
Step 3
Chop the onion into large cubes as well. Adding onion contributes sweetness and depth of flavor to the dish.
Step 4
Finely mince the chili pepper, removing the seeds if you prefer less heat. You can adjust the amount based on your spice preference. (Optional)
Step 5
Heat a little more oil than usual in a pan over high heat. Add the cubed potatoes and carrots and stir-fry for about 2-3 minutes. Since the potatoes still have some starch, they can stick to the pan, so ensure you use enough oil. This step helps to lightly sear the vegetables.
Step 6
Once the potatoes and carrots have been stir-fried, add the onion. Reduce the heat to medium and continue to stir-fry until the onion becomes slightly translucent, about 2 more minutes. This helps to bring out the natural sweetness of the vegetables.
Step 7
After stir-frying the vegetables, pour in the 600ml of water. If your potatoes were already halfway cooked from the initial stir-frying, you could use about 300ml of water. Bring to a boil over high heat, then reduce to medium heat and simmer for about 10-15 minutes, or until the potatoes are tender and the liquid has reduced to a glaze. The cooking time may vary depending on the size of the potatoes and the heat level.
Step 8
As the liquid starts to reduce, add 4-5 tablespoons of soy sauce. You can adjust the amount of soy sauce to your taste.
Step 9
Add 1 tablespoon of sugar to sweeten the sauce. The sugar will dissolve and give the potatoes a nice sheen.
Step 10
Add 1 tablespoon of minced garlic and increase the heat back to high. Stir well to ensure the sauce coats the potatoes evenly. Be careful not to burn the sauce during this step.
Step 11
Finally, add 2.5 tablespoons of corn syrup. This adds a glossy finish and extra sweetness. Adding corn syrup towards the end prevents the sauce from becoming too sticky and enhances its shine.
Step 12
Add the minced chili pepper. Turn off the heat when there is just a small amount of sauce remaining at the bottom of the pan, coating the potatoes. Avoid reducing it too much, as it can become too salty.
Step 13
Serve attractively in a dish. These braised potatoes are delicious served warm or at room temperature as a side dish. Enjoy your homemade comfort food!
