I finally made this easy-as-pie Kofuki Imo. Love it. And I’m pretty certain you’ll love it, too. Shoyu-sugar-butter is pure magic!
Shoyu-butter is a common combination in Japan. It’s used in many ways like slathered on sweet summer corn or as a potato chip flavor. Shoyu-sugar is also super common. We love to dip our soft and chewy New Year’s mochi in it. Yum. But the combination of the 3 together is something else. You must try it.
Kofuki Imo | 甘辛粉吹きいも
Adapted from Your Japanese Kitchen 2
Makes 4 servings
600g yukon gold potatoes (about 5 medium potatoes)
1 Tbsp shoyu
2 Tbsp sugar
1 Tbsp butter
Peel the potatoes and cut into large bite-sized pieces. Place in a pot and cover with cold water by about an inch. Bring to a boil. Check doneness after 5 mins or so, depending on how big your potatoes are. I don’t like my potatoes soft all the way through, but cook according to your preferences. Drain and set aside.
Meanwhile, bring the sugar and shoyu to a boil in a 10-inch pan over medium-high to high heat. Add the potatoes and toss to coat. Continue to cook until all the liquid is gone. Turn off the heat and add the butter and incorporate until melted.