Tamari and Butter Braised New Potatoes
Greg Dunmore
These potatoes are simple, comforting, and deeply flavorful. Tender new potatoes are finished in a silky sauce of dashi, butter, and Ito Shoten Tamari, creating a rich umami glaze that pairs beautifully with fish, meat, or seasonal vegetables.
Freshly dug new potatoes are ideal, especially small white-skinned varieties, which readily absorb the sauce. If larger potatoes are all you have, simply cut them into bite-sized pieces after cooking.
Ingredients
- 1 pound new potatoes, washed
- Water for cooking
- Salt for seasoning water
-
½ cup Dashi
- 2 tablespoons butter, unsalted, cut into cubes
-
2 tablespoons Ito Shoten Tamari
- ¼ cup scallions, white & green parts sliced thin
- Yamatsu Tsujita Shichimi Togarashi
Directions
- Place the potatoes in a medium saucepan and cover with water by about 1 inch.
Season the water with salt and bring to a simmer over medium-high heat. Cook until the potatoes are easily pierced with a paring knife, 10–20 minutes depending on size.
- Drain and let cool for about 5 minutes.
- Using the tip of a paring knife, peel off the skins. Halve the potatoes and set aside. If using larger potatoes, cut them into bite-sized pieces.
- In a medium saucepan, bring the dashi to a boil over high heat.
- Add the potatoes and cook for 1 minute.
- Reduce the heat to low. Add the butter one cube at a time, stirring constantly until melted. Do not allow the mixture to boil, or the butter may separate.
- Remove from the heat, add the tamari, and stir well to coat.
- Let the potatoes rest for 3 minutes to absorb the sauce.
- Transfer to a serving bowl and garnish with scallions and shichimi togarashi. Serve immediately.