Braised Baby Potatoes (Algamja-jorim)
A salty, glossy make-ahead side dish made with in-season baby potatoes. Braised whole with the skins on, they keep a lovely chewy bite.
Ingredients
Main
- Baby potatoes500 g
- Whole garlic cloves10 cloves
- Green chili (or shishito peppers)5 peppers
- Cooking oilAs needed
Braising sauce
- Seasoned soy sauce1 cup
- Oligosaccharide syrup1/2 cup
- Toasted sesame seedsA little
Directions
- 1
Since the potatoes are cooked with their skins on, scrub them well and wash them clean.
- 2
First, heat plenty of oil in a pan and add the baby potatoes to sear the outsides. If you just boil them, the skins all burst and it turns into a mess.
- 3
Gently swirl the pan, rolling the potatoes so they brown all over.
- 4
Tip the potatoes into a pot and pour in about one cup of seasoned soy sauce. Add about half a cup of oligosaccharide syrup too.
- 5
Simmer over medium heat until the color soaks in, then add garlic that you've sliced and fried golden in oil. Raw garlic falls apart when braised, so be sure to lightly fry it in oil first.
- 6
Add a little green chili for color. When the braising liquid has reduced to a thin glaze, the algamja-jorim is done.
- 7
Your glossy braised baby potatoes are ready.
Tips
Be sure to sear the baby potatoes firmly in the pan first — that's what gives them their wrinkly, chewy finish.