Kofuki Imo (Japanese Powdered Potatoes)
User Reviews
5
Kofuki Imo (Japanese Powdered Potatoes)
Description
This Japanese side dish starts by cutting Yukon gold potatoes into chunks and boiling them until tender but still holding their shape. They are then drained and transferred to a skillet with a mixture of soy sauce and sugar heated until bubbling. The potatoes are gently stirred in this syrupy glaze until the liquid is evaporated, coating each piece evenly. Finishing with butter adds richness and a smooth sheen.
The flavor profile combines the mild creaminess of the potatoes with the caramelized sweet-salty glaze. The cooking technique preserves texture and prevents the potatoes from falling apart, resulting in tender but intact pieces with a shiny surface. Kofuki Imo works well as an accompaniment to various Japanese meals.
Serving immediately is best to enjoy the buttery glaze and warmth, though leftovers can be gently reheated without drying out.
Ingredients
- 1 1/3 pounds potato peeled, Yukon gold variety
- 1 tablespoon soy sauce
- 2 tablespoons granulated sugar
- 1 tablespoon butter unsalted
Instructions
- Cut the peeled potatoes into 1 1/2 inch pieces. Add the pieces to a medium pot and fill with water until it is an inch above the potatoes. Bring the water to a boil and cook until the potatoes are the desired tenderness, about 8 minutes. Don't let them get so tender that they fall apart. Drain.
- In a large skillet or pan, combine the soy sauce and sugar over medium high heat. Once bubbling and the sugar is dissolved, add the cooked potato pieces and gently stir until they are well coated. Continue to cook until no liquid remains.
- Remove from heat and toss with butter. Serve immediately.
User Reviews
Overall Rating
5
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