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.

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. 

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)

Adapted from Humble Bean

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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 pound 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.