Miso Kanpura (Sweet Miso Baby Potatoes)
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
The small potatoes cook whole in their skins, and in a mixed batch the little ones split while the big ones stay raw inside.
Read more
Matching them by diameter is where it starts. Once the miso, sugar and mirin go in, the pot is shaken rather than stirred, glazing the soft potatoes without breaking them.
Ingredients
Instructions
- 1
Leave the small potatoes unpeeled and scrub away all soil with a brush.
Select potatoes of similar diameter and set aside any noticeably larger ones.
- 2
Heat the oil in a heavy pot over medium heat and add the potatoes.
Shake the pot to roll them continuously for 5 to 6 minutes, until the skins are evenly coated and begin to wrinkle.
- 3
Pour in enough water to barely cover the potatoes, cover, and simmer over medium heat for 15 to 20 minutes.
Roll them once or twice; remove the lid when a skewer slides easily into the center.
- 4
Keep the pot over medium heat and reduce until only about 2 tablespoons of water remain.
Add the sugar and mirin, roll the potatoes, then dissolve the miso into the remaining liquid.
- 5
Reduce the heat to low and shake the pot for 2 to 3 minutes more.
Turn off the heat when the glossy miso coating clings evenly to the skins and no thin liquid remains.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
平出美穂子 · Checked: 2026-08-11
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