Ingrid van den Arend

Side-dish. 4 persons. Preparation time approx. 20 minutes.

• 6-7 medium-sized firm potatoes (approx. 750 grams)
• 1 tablespoon of sunflower oil
• 1 tablespoon of sesame oil
• 2½ tablespoons of salty soy sauce (preferably Japanese, Kikkoman)
• 2 tablespoons of ginger syrup
• 1 tablespoon of finely-chopped garlic (using a kitchen knife)
• 4 spring onions
• 1 tablespoon of sesame seeds
• salt and pepper

Peel the potatoes and cut in 2×2 cm cubes.
Heat the oil in a frying pan. Stir-fry the potato cubes for 5 minutes at a moderate heat.
Add 1 cup of water, the soya sauce, ginger syrup and garlic. Boil for 3-5 minutes on a moderate heat. If necessary, add salt to taste. When the sauce starts to thicken, lower the heat, uncover, and cook softly for another 5-7 minutes until the potatoes are done. Stir occasionally. Meanwhile, cut the spring onions into very thin rings. Ladle the sesame seeds into the potatoes. Before serving, sprinkle with the spring onion rings.

Tip: In Korea, this dish is served with rice. Also very nice with other small, Asian dishes such as small skewers of meat or stir-fried vegetables.