New potatoes are called shinjaga in Japanese, and they are often cooked in spring. New potatoes are commonly simmered or deep-fried in Japanese cooking.
Yield: 4 servings
- 1 1/2 lb new potatoes, washed and scrubbed
- 1/2 lb thinly sliced pork, cut into 1 inch length
- 1 Tbsp vegetable oil
- 3 cup water
- 1/3 cup soy sauce
- 1 1/2 Tbsp sugar
If potatoes are large, cut in halves. Heat oil in a large pot on medium heat and saute meat and potatoes for a few minutes. Add water and bring to a boil. Add soy sauce and sugar in the pot and simmer the ingredients on medium-low heat for about 20 minutes, or until potatoes are softened.