Steps

1. Wash about 15 small new potatoes thoroughly, place them in a pot with the skins on. Add enough water to cover and heat over medium heat.
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2. Once boiling, reduce heat to low and simmer for about 15 minutes until a skewer can be easily inserted. Drain the water and transfer to a colander. The key here is to simmer slowly over low heat after boiling to ensure the potatoes cook evenly throughout and prevent them from breaking apart.
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3. Heat 2 tbsp vegetable oil in a frying pan and stir-fry the boiled potatoes over high heat, coating them evenly with the oil. Fry until browned. The key here is to use plenty of oil for frying, which will create a crispy, French fry-like texture on the outside.
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4. Once the potatoes are browned, reduce the heat to low.
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5. Add 100g sugar [A] and 100g soy sauce [A], and simmer over low heat while shaking the pan to coat. Reduce the sauce until it becomes thick and syrupy. The key here is to cook over low heat to prevent burning and allow the potatoes to absorb the flavor well.
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6. Once the sauce has thickened, add 90ml Mirin (Sweet Rice Wine) [A] and lightly coat the potatoes to give them a glossy finish.
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7. Turn off the heat, generously sprinkle with garlic powder (to taste), and then generously sprinkle with coarse black pepper (to taste), tossing to combine. The key here is that adding the punch of garlic and black pepper to the sweet and savory sauce creates an "addictive" flavor that you won't get tired of.
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8. Transfer to a serving dish and garnish with an additional sprinkle of garlic powder (to taste), coarse black pepper (to taste), and white sesame seeds (to taste).
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