Kofuki Imo

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.





Give it up for Harumi Kurihara for another great recipe!

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.

This entry was posted in Favorites, Traditional Recipes, Vegetables and tagged , , , , , . Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

15 Comments

  1. Posted March 23, 2012 at 6:42 am | Permalink

    It is so simple, but sounds absolutely delicious. I must make it (but I have the carrot and tuna salad on the top of my list!).

  2. Posted March 23, 2012 at 7:16 am | Permalink

    Sissi, you would like this—the sum of ingredients is really amazing. But the tuna carrot salad is pretty great, too. Happy cooking!!

  3. Jacqueline
    Posted March 26, 2012 at 6:52 pm | Permalink

    Wow this looks yummy! Could I link to your page from my site? I love showing some of people’s unique creations – food recipes (and interior design). I love the images on your site too!

  4. Posted March 26, 2012 at 11:11 pm | Permalink

    Jacqueline, thank you so much! Yes, you are free to link to this site and please credit any photos you might use. Let me know if you have a chance to try this recipe!

  5. Posted March 31, 2012 at 1:58 pm | Permalink

    This was spotted on pinterest and I just had to come check out your blog and I am glad I did, love the name too!! Will come back for more!!

  6. Posted March 31, 2012 at 3:46 pm | Permalink

    Dawn, thank you! Please help yourself to seconds and thirds…!

  7. Posted April 26, 2012 at 9:59 pm | Permalink

    What wonderful simplicity. This would be the perfect thing for new potatoes, once they’re n season. It’s impossible to go wrong with butter and shoyu, or with Harumi Kurihara!

  8. Posted April 26, 2012 at 10:02 pm | Permalink

    Emma, so true! HK FTW!

  9. Posted June 13, 2012 at 3:58 am | Permalink

    I tried this and mine turned out rather dark.
    Maybe I should use another kind of 醤油?
    Anyway, aside from the color difference, it was delicious! Thank you for sharing this recipe!

  10. Posted June 13, 2012 at 7:45 am | Permalink

    Kate, yes—it could very well be the type of shoyu you used. I’m happy you like it!

  11. Posted January 27, 2013 at 8:08 pm | Permalink

    I made this for breakfast yesterday and it was the perfect way to start the day. Love the recipe!

  12. Phylicia
    Posted January 29, 2013 at 4:57 am | Permalink

    Hi! Is this recipe sometimes made with beans? It looks like a meal from my school lunch (but no beans), I’m searching for the recipe :)

  13. Posted January 29, 2013 at 10:42 am | Permalink

    Phylicia, I’ve never seen this with beans, but I could see how it would work. Maybe you’re thinking of kuromame? Good luck with the search!

  14. Posted March 13, 2013 at 8:33 pm | Permalink

    I have used this recipe a few times and it has always been a hit when I make it for friends. Really great appetizer or snack food. I just want to express my gratitude. I absolutely love your blog!

  15. Posted March 13, 2013 at 8:46 pm | Permalink

    Priscilla P, thanks for the comment—it means so much!

Post a Comment

Your email is never published nor shared. Required fields are marked *

*
*

You may use these HTML tags and attributes <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  • my foodgawker gallery
    Certified Yummly Recipes on Yummly.com
    Top Food Blogs
  • Meta