5 from 10 votes
Kofuki Imo (Japanese Powdered Potatoes)
Kofuki Imo features peeled Yukon gold potatoes cooked to tender but firm, then coated in a sweet and savory glaze made from soy sauce, sugar, and butter. The result is a glossy, flavorful potato dish with a balance of sweetness and umami. The potatoes are simmered and glazed in a pan to absorb the sauce while maintaining a pleasant texture.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
3
-4 Servings
Course:
Side Dish
Cuisine:
Japanese
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.
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