Savory Soy-Braised Potatoes (Kid-Friendly)
How to Make Soy-Braised Potatoes with Shishito Peppers – A Delicious Side Dish Recipe
Today, I made a subtly seasoned soy-braised potato dish. I added shishito peppers to it, and while I personally prefer a spicier, red-colored potato stew, this clean and mild version is also perfect as a side dish for children. If you’re making it just for kids, simply omit the shishito peppers! (Measurements are based on a Korean rice spoon/measuring cup)
Main Ingredients- 380g Potatoes
- 80g Onion
- 5 Shishito Peppers
- 1 Cheongyang Pepper (Optional)
- 10cm Green Onion
Seasoning Ingredients- 3 Tbsp Soy Sauce
- 0.8 Tbsp Minced Garlic
- 1 Tbsp Oligosaccharide (Can substitute with corn syrup, grain syrup, or sugar)
- 200ml Water brewed with Dried Kelp
- 1 Cube Broth (Chicken stock or vegetable stock) (or 1/2 tsp)
- 2 Tbsp Cooking Oil
- 0.3 Tbsp Black Sesame Seeds (or toasted sesame seeds)
- 3 Tbsp Soy Sauce
- 0.8 Tbsp Minced Garlic
- 1 Tbsp Oligosaccharide (Can substitute with corn syrup, grain syrup, or sugar)
- 200ml Water brewed with Dried Kelp
- 1 Cube Broth (Chicken stock or vegetable stock) (or 1/2 tsp)
- 2 Tbsp Cooking Oil
- 0.3 Tbsp Black Sesame Seeds (or toasted sesame seeds)
Cooking Instructions
Step 1
First, peel the potatoes thoroughly and cut them into bite-sized cubes, suitable for children. Slice the shishito peppers diagonally, and dice the onion into similar-sized cubes.
Step 2
Rinse the cubed potatoes under cold running water several times to remove excess starch. Heat a pan with a generous amount of cooking oil over medium-low heat and lightly stir-fry the potatoes. Once the potatoes start to look slightly translucent, pour in 200ml of kelp-infused water and bring to a boil over high heat.
Step 3
As the water begins to boil, add 3 Tbsp of soy sauce and dissolve the broth cube you prepared. Add the diced onion as well. Stir gently occasionally to ensure the potatoes cook evenly. Check for doneness by piercing a larger potato piece with a chopstick. (Note: I reduced the soy sauce amount for a child-friendly version; you can adjust seasoning to your preference.)
Step 4
When the potatoes are almost cooked and the liquid has reduced to a simmer, add the sliced shishito peppers and minced garlic. Stir in 1 Tbsp of oligosaccharide for sweetness. You can substitute oligosaccharide with corn syrup, grain syrup, or sugar if preferred.
Step 5
Finally, sprinkle 0.3 Tbsp of black sesame seeds over the dish. (You can also use a mix of black and white sesame seeds.) Rinsing the starch off the potatoes and then lightly stir-frying them in oil before braising helps create a firmer exterior that prevents them from breaking apart during cooking. This also creates a nice oil coating.
Step 6
Transfer the well-braised potatoes to a serving dish. Your delicious soy-braised potatoes are ready! With their soft and chewy texture and perfectly balanced, not-too-salty flavor, they make an ideal side dish for children.
Step 7
This soy-braised potato dish is perfect to serve with a warm bowl of rice, making for a satisfying meal. The combination of chewy shishito peppers and soft, tender potatoes is truly delightful.
