Steps

1. Wash the new potatoes with their skins under running water to remove any dirt.
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2. Cut larger new potatoes into quarters and ensure they are of similar size.
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3. Place the cut new potatoes (500g) in a pot without overlapping them. [Key Tip!] Overlapping makes it difficult for the drop lid to function properly and for the simmering liquid to circulate evenly, so aim for a uniform height as much as possible.
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4. Add soy sauce (2.5 tbsp), cooking sake (3 tbsp), mirin (3 tbsp), and sugar (1 tbsp) to the pot.
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5. Pour in water (100-150ml) until the new potatoes are slightly exposed above the simmering liquid, and gently mix with chopsticks. [Key Tip!] They don't need to be completely submerged; doing so only prolongs the cooking time. Stick to the recommended amount.
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6. Place the pot over medium heat. Once the liquid boils and scum appears, reduce the heat slightly, cover with a drop lid, and simmer for 12 minutes.
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7. After 12 minutes, remove the lid and check if the larger new potatoes are cooked through by piercing them with a skewer.
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8. If cooked, remove the drop lid and continue to simmer over the same heat. If still firm, replace the drop lid and simmer for an additional 1-2 minutes.
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9. As the simmering liquid reduces and the bubbles become larger, slightly lower the heat.
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10. Shake the pot to coat the new potatoes with the simmering liquid. When the bottom of the pot has a thin layer of liquid remaining, and the sauce has thickened and coated the potatoes, turn off the heat. It's ready!
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