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Kofuki Imo (Japanese Powdered Potatoes)

30 January, 2013 by Tara 5 Comments

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A recipe for Kofuki Imo (Japanese Powdered Potatoes)! Cubes of potatoes are boiled until tender then lightly tossed in a pan with sugar, soy sauce, and butter to create a powdered texture.

Kofuki Imo (Japanese Powdered Potatoes) on a pale green flower plate over a dark blue towel.

Kofuki Imo (粉ふきいも) gets the name powdered potatoes by its cooking method. Potatoes are peeled, cubed into about 1 1/2 inch pieces, and boiled in water until tender. They are drained carefully and gently tossed in a pan to create a light powdered look on the surface of the potatoes. 

I followed Humble Bean’s lead and flavored the Kofuki Imo with a wonderful combination of soy sauce, sugar, and butter (甘辛バター醤油粉ふき芋). The soy sauce and sugar are heated in a pan until bubbling before adding the boiled potatoes. The mixture is gently mixed to coat the potato cubes well. Remove from heat once no liquid remains and finish by tossing with a tablespoon of butter. 

Kofuki Imo (Japanese Powdered Potatoes) on a pale green flower plate next to butter cut into flowers

Be careful not to stir the potatoes too much or they will start to mash instead of develop that powdery coating.

I topped the potatoes with a little bit of freshly ground black pepper. You can also mix in some crisp pieces of bacon or diced ham for a more filling snack or side.

Looking for more potato recipes?

Try my Kartoffelmad (Danish Potato Sandwich), Krumplileves (Hungarian Potato Soup), and Hutspot met Gehaktballen (Dutch Mashed Potatoes and Carrots with Meatballs). 

Kofuki Imo (Japanese Powdered Potatoes) on a pale green flower plate on a dark blue towel and lattice circular tray.

Kofuki Imo (Japanese Powdered Potatoes)

Adapted from Humble Bean

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5 from 5 votes

Kofuki Imo (Japanese Powdered Potatoes)

A recipe for Kofuki Imo (Japanese Powdered Potatoes)! Cubes of potatoes are boiled until tender then lightly tossed in a pan with sugar, soy sauce, and butter to create a powdered texture.
Course Side Dish
Cuisine Japanese
Keyword butter, Japan, Japanese, potato, soy sauce, vegetable
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings 3 -4 Servings

Ingredients

  • 1 1/3 pounds yukon gold potatoes peeled
  • 1 tablespoon soy sauce
  • 2 tablespoons granulated sugar
  • 1 tablespoon unsalted butter

Instructions

  • 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 soy sauce 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.
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Filed Under: Asian, Vegetables Tagged With: butter, Japan, Japanese, potato, soy sauce, vegetable

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Reader Interactions

Comments

  1. Alison

    13 October, 2020 at 2:44 pm

    5 stars
    These potatoes look so delicious! I wouldn’t think to pair soy sauce with sugar, but it sounds like the perfect balance of salty and sweet!

    Reply
  2. Beth

    13 October, 2020 at 3:44 pm

    5 stars
    Yummy! These look so delicious and yummy! My family is definitely going to love these! Can’t wait to make these!

    Reply
  3. Christie Gagnon

    13 October, 2020 at 5:11 pm

    5 stars
    Always looking for new recipe ideas and these sound scrumptious!

    Reply
  4. Tawnie

    13 October, 2020 at 5:43 pm

    5 stars
    So simple to make and full of flavor! Will be making again!

    Reply
  5. Sue

    13 October, 2020 at 7:18 pm

    5 stars
    Love the texture of these potatoes. Delicious too!

    Reply

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