Meat-Wrapped Potatoes in Teriyaki Sauce
Ingredients
- 1 lb (450 g) small potatoes
- 12–14 thin slices pork belly or thin beef slices
- 1 tablespoon all-purpose flour
- 1 tablespoon vegetable oil
- Salt and black pepper, to taste
For the Sauce
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1 tablespoon sake or water
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
Instructions
- Prepare the potatoes: Peel the potatoes and cut them into thick sticks or small chunky pieces. Boil or microwave them until just tender but still firm enough to hold their shape.
- Drain the potatoes and allow them to cool slightly. Season lightly with salt and pepper.
- Wrap each potato piece tightly with a thin slice of pork or beef. Dust very lightly with flour to help the meat brown and keep its shape.
- Heat the oil in a large skillet over medium heat. Place the wrapped potatoes seam-side down and cook until golden brown on all sides.
- In a small bowl, mix the soy sauce, mirin, sugar, sake or water, ginger, and garlic.
- Pour the sauce into the skillet. Reduce the heat and gently turn the potato rolls so they become completely coated.
- Simmer for about 5–8 minutes, turning occasionally, until the sauce thickens into a glossy glaze and the meat is fully cooked.
- Serve hot, spooning the remaining sauce over the potato rolls.
Tip: For the closest result to the photo, use very thin slices of meat and cook the rolls slowly so the outside becomes deeply golden while the potatoes remain soft and tender.