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    • Crispy fritters of tender sweet corn in a tempura batter.
      Corn Tempura (Tōmorokoshi No Gansekiage)
    • Slippery somen noodles in a creamy broth topped with spicy chicken.
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    • A glossy mound of sautéed menma, the classic ramen topping, finished with a vibrant sprig of kinome.
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    • Hamaguri no Sakamushi, a Japanese dish of sake-steamed clams, is plated here with opened shells and a light broth, finished with aromatic sansho leaves for a clean, herbal contrast.
      Sake Steamed Clams (Hamaguri No Sakamushi)
    • A hearty bowl of Mapo Zucchini glistens with spicy, umami-rich sauce, the tender squash and pork topped with a fragrant sprinkle of Sichuan pepper.
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    Home » Course » Side Dishes

    Sesame Glazed New Potatoes

    November 3, 2021 by Marc Matsumoto Leave a Comment

    Sesame Glazed New Potatoes ready to serve

    Potatoes are often an afterthought, served as a side for some carbohydrates, or tossed into a stew to bulk it up. However, this simple preparation elevates them to entree status.

    Pan-frying them in sesame oil creates a crust that helps prevent the potatoes from crumbling while also creating a porous surface that more easily takes up the flavors of the sauce. Then the potatoes are steamed together with the savory-sweet sauce ingredients until they are tender. Finally, the sauce is thickened to a glaze, and the spuds are finished off with a dusting of nutty ground sesame seeds.

    The key for this recipe is to use small waxy potatoes (i.e., "New Potatoes," Red Bliss, Fingerling, etc. ). These potatoes have a high moisture content and relatively low starch content compared to more floury varieties like Russets. This keeps them from falling apart and turning into mashed potatoes when cooked (BTW, this is why waxy potatoes are not suitable for making mashed potatoes).

    This is easily in the top 10 most delicious things I made this year, so I hope you get a chance to try it out.

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    I started No Recipes back in 2007 as a place to share original dishes I'd created with friends. It's since evolved into something much bigger than I could have imagined, but as it grew, the focus shifted from inventing dishes to improving classics. In the spirit of how No Recipes began, I'm bringing back my weekly original recipes for all of my supporters and friends!

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    • Crispy fritters of tender sweet corn in a tempura batter.
      Corn Tempura (Tōmorokoshi No Gansekiage)
    • A plate of corn fritters.
      Cheesy Corn Fritters
    • Hamaguri no Sakamushi, a Japanese dish of sake-steamed clams, is plated here with opened shells and a light broth, finished with aromatic sansho leaves for a clean, herbal contrast.
      Sake Steamed Clams (Hamaguri No Sakamushi)
    • Spicy mentaiko and creamy butter adorn these steamed potatoes.
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      Perfect Roast Chicken
    • Tenderloin slices with mushroom wine cream sauce.
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