Miso Potato (Fried Potatoes with Sweet Miso Sauce)

Name: Miso Potato (Fried Potatoes with Sweet Miso Sauce)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: potatoes 400 g; wheat flour 30 g; water for batter 45 ml; oil for deep-frying 600 ml; miso 30 g; sugar 30 g; sake 1 tsp; mirin 1 tsp; water for sauce 1 tbsp

Quick answer

Total time: 45 min
Level: Medium
Servings: 4 servings
Ingredients: 9

About this dish

A floury potato center, a thin crisp coat, and sweet-salty miso sauce come in that order with each bite of this Chichibu snack from Saitama, once eaten by farmers as kojuhan, a small bite between stretches of field work.

The sauce is poured over rather than tossed so some crisp edges stay dry.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Peel the potatoes and cut them into irregular bite-size pieces.

Soak in cold water for 10 minutes to remove surface starch, then drain.
2

Cover the potatoes with plenty of water and boil over medium heat for 7 to 8 minutes.

When a skewer reaches the center but the pieces still hold together, drain and let the steam and surface moisture evaporate completely.
3

Mix the flour and batter water into a loose coating that runs from a spoon in a thin ribbon.

Add the potatoes and cover each piece lightly.
4

Heat the frying oil to 180°C in a deep pot.

Add the potatoes in batches so they do not stick and fry for 3 to 4 minutes, until the coating is pale golden and crisp. Drain well.
5

Mix the miso, sugar, sake, mirin, and sauce water in a small pot until smooth.

Stir constantly over medium-low heat for 2 to 3 minutes, reducing to a glossy sauce that falls slowly from a spoon.
6

Arrange the fried potatoes on a wide plate and drizzle the miso sauce evenly while they are hot.

Serve immediately without tossing every surface, leaving some of the coating crisp.