Sides and Salads Recipes - New Potatoes in Dashi Stock Recipe

Ingredients

• 15ml/1 tbsp vegetable oil

• 15ml/1 tbsp toasted sesame oil

• 1 small onion, thinly sliced

• 1 kg/2 1/4lb baby new potatoes, unpeeled               

• 200ml/7fl oz/scant 1 cup water with

• 5ml/1 tsp instant dashi powder

• 45ml/3 tbsp shoyu, dark soy sauce or kecap manis

Serves 4

---

Method:

1. Heat the vegetable and sesame oils in a wok or large pan. Add the onion slices and stir-fry for 30 seconds, then add the potatoes.

2. Stir constantly, until all the potatoes are well coated in sesame oil, and have begun to sizzle.

3. Pour on the dashi stock and shoyu, dark soy sauce or kecap manis and reduce the heat to the lowest setting.

4. Cover the wok or pan and cook for 15 minutes, using a slotted spoon to turn the potatoes every 5 minutes so that they cook evenly.

5. Uncover the wok or pan for a further 5 minutes to reduce the liquid. If there is already very little liquid remaining, remove the wok or pan from the heat, cover and leave to stand for 5 minutes. Check that the potatoes are cooked, then remove from the heat.

6. Transfer the potatoes and onions to a deep serving bowl. Pour the sauce over the top and serve immediately.

As the stock evaporates in this delicious dish, the onion becomes meltingly soft and caramelized, making a wonderful sauce that coats the potatoes.

Cook's Tip: Toasted sesame oil is recommended because of its distinctive aroma, but mixing it with vegetable oil not only moderates the flavor, it also lessens the likelihood of the oil burning when heated in the pan.