Seida no Tamaji

Quick answer

Total time: 60 min
Level: Medium
Servings: 2 servings
Ingredients: 7

About this dish

Seida no tamaji is a specialty of Yuzurihara in Uenohara, Yamanashi.

Small thin-skinned potatoes are slowly fried whole until their skins wrinkle, transferred to a pot, covered with dashi, and simmered with miso, sugar, and mirin until the sauce thickly coats them. Tamaji means small potatoes, making the dish an example of using even undersized tubers without waste. It is especially associated with new potatoes from March through July, whose delicate skins become savory while the centers turn fluffy under the dark miso glaze.

Ingredients (2 servings)

Ingredient	Amount	Unit
small new potatoes	500	g
cooking oil for frying	800	ml
dashi	600	ml
miso	1.25	tbsp
sugar	1	tbsp
mirin	0.5	tbsp
toasted sesame seeds	1	tsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

5 steps

1

Step

Scrub 500g small new potatoes, each 3 to 4cm wide, clean without peeling.

Trim only damaged spots and dry completely with a clean towel to prevent oil splatter.
2

Control

Heat 800ml frying oil to 150°C in a deep pot.

Carefully add the potatoes and fry over medium heat for 12 to 15 minutes, turning every 3 minutes. When the skins wrinkle and a skewer enters halfway, drain for 2 minutes.
3

Control

Transfer the potatoes to a snug pot and pour in 600ml dashi to nearly cover.

Bring to a boil, reduce to medium, and simmer for 15 minutes, until a skewer enters the center easily but the potatoes remain intact.
4

Control

Ladle 3 tablespoons broth into a bowl and dissolve 1.25 tablespoons miso, 1 tablespoon sugar, and 0.5 tablespoon mirin.

Return to the pot and cook over medium heat for 8 minutes, shaking the pot every 2 minutes to coat evenly.
5

Control

When about 4 tablespoons liquid remain, reduce to low and roll the potatoes for 3 minutes more.

Remove from the heat when the thick miso glaze coats the skins deeply, then sprinkle with 1 teaspoon toasted sesame.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Whole small new potatoes slowly fried at 150°C
Finish cue: Remove from the heat when the thick miso glaze coats the skins deeply, then sprinkle with 1 teaspoon toasted sesame.
Substitution: After adding miso, shake the pot instead of stirring repeatedly so the potatoes stay whole.