Kofuki Imo gets its name (Powdered Potatoes) by the cooking method. As the boiled potatoes are gently stirred in the soy sugar coating, they become slightly mashed. This creates a powdered look on the surface of the potatoes. Kofuki Imo is an easy to put together side dish. I have also made them a few times for breakfast. I really enjoyed the combination of soy sauce and butter.
The potato is a more recent addition to Japanese cuisine. It was first introduced by the Dutch in the 17th century and the growing their own crops began in the 1800s. The potato now has many uses, including in this dish. Other popular dishes using Jaga-imo (potato in Japanese) are Nikujaga (Beef and Potato Stew) and Japanese curry.
Kofuki Imo (Japanese Salty Sweet Powdered Potatoes)
Adapted from Humble Bean
- 1 1/3 pound yukon gold potatoes peeled
- 1 tablespoon shoyu Japanese soy sauce
- 2 tablespoons granulated sugar
- 1 tablespoon unsalted butter
- Cut the peeled potatoes into 1 1/2 inch pieces. Add the pieces to a medium pot and fill with water until it is an inch above the potatoes. Bring the water to a boil and cook until the potatoes are the desired tenderness, about 8 minutes. Don't let them get so tender that they fall apart. Drain.
- In a large skillet or pan, combine the shoyu and sugar over medium high heat. Once bubbling and the sugar is dissolved, add the cooked potato pieces and gently stir until they are well coated. Continue to cook until no liquid remains.
- Remove from heat and toss with butter. Serve immediately.