Summary

Ingredients

• 500 g potato (s), new, (triplets)
• 5 cm ginger, finely sliced
• 2 tablespoon sugar, brown
• 2 tablespoon mirin (cooking wine) or Chinese rice wine (Shao Hsing)
• 1 tablespoon soy sauce, light
• 2 tablespoons oil

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Instructions

1. Put the unpeeled potatoes in cold salted water, bring to the boil and simmer for 20 - 35 minutes depending on the desired firmness. Drain, pat dry with the kitchen roll. Divide into bite-sized pieces and let cool a little.
2. Heat the oil in a pan or wok and fry the potatoes for 3 minutes, they should have an oil film and be light brown. Add the ginger and fry for another 30 seconds.
3. Add the cooking wine, soy sauce and brown sugar and mix in so that the potatoes have a sugar coating. This can take 1 minute.
4. Serve immediately.