Irresistible Potato Butter Soy Sauce Glaze (Better Than Highway Rest Stop Potatoes!)
#PotatoDish #SummerPotato #HighwaySnackPotato #ButterSoySaucePotatoGlaze #EasySideDish #SweetAndSavory
Create a universally loved sweet and savory butter soy sauce potato glaze using fresh summer potatoes harvested from your own garden. Select small, varied-sized potatoes and stir-fry them with a perfect balance of butter, soy sauce, and sugar for a delightfully salty, nutty, and sweet flavor. This irresistible potato dish is a guaranteed rice-thief, offering a magical taste you won’t be able to stop eating. Here’s a simple yet special potato recipe that maximizes the naturally fluffy and delicious flavor of the potatoes.
Main Ingredients- 15 small summer potatoes
- 4 sheets of square fish cake (odeng)
- 40g unsalted butter
- 3 Tbsp granulated sugar
- 6 Tbsp soy sauce
- 200ml water
Cooking Instructions
Step 1
Since the skin of these fresh summer potatoes is very thin, you don’t need a peeler. Simply wear clean rubber gloves and scrub them thoroughly to remove any dirt or debris. As we’ll be cooking them with the skin on, make sure to wash them meticulously.
Step 2
Place the unsalted butter in a heated pan over medium-low heat and let it melt slowly. Be careful not to burn the butter, ensuring it melts smoothly.
Step 3
Once the butter has melted, add all the prepared summer potatoes to the pan. Gently toss them to coat the potato surfaces evenly with butter. Stir-fry until the exterior of the potatoes turns slightly golden brown for an even nuttier flavor.
Step 4
Cut the leftover square fish cakes (odeng) from making kimbap into appropriate sizes (e.g., cut each sheet into 2-3 pieces) and add them to the pan with the potatoes. The fish cakes will add a richer texture and flavor when combined with the potatoes.
Step 5
First, add the 3 Tbsp of sugar and mix well with the potatoes and fish cakes. Maintain medium heat and stir-fry for 1-2 minutes until the sugar melts and coats the surface of the potatoes and fish cakes. This process helps caramelize the sugar, adding a subtle sweetness.
Step 6
Now, add the 6 Tbsp of soy sauce and mix thoroughly so the seasoning is evenly distributed. If the mixture at the bottom of the pan starts to stick or becomes too dry, gradually add the 200ml of water while continuing to simmer. Adding water will still result in a delicious glazed dish.
Step 7
Observe the potatoes and fish cakes becoming glossy and thickening as the sugar, butter, and soy sauce reduce together. Stirring over medium heat while simmering is key to ensuring the glaze fully penetrates the potatoes.
Step 8
Once the potato and butter soy sauce glaze is perfectly cooked, let it cool slightly. Store it in an airtight container in the refrigerator for even better flavor. When ready to serve, a quick reheat in the microwave will make it taste as fresh and delicious as when it was just made.
Step 9
The star of this dish is undoubtedly the summer potato! A perfect ‘Potato Butter Soy Sauce Glaze’ is complete, featuring a harmonious blend of buttery richness, sweetness from the sugar, and saltiness from the soy sauce. For an extra aromatic touch, finely chop some perilla leaves and sprinkle them on top as a garnish. Enjoy the perfectly balanced sweet and savory taste – salty, nutty, and sweet, but not overly sweet!
