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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


  • 1 1/3 pounds yukon gold potatoes peeled
  • 1 tablespoon 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 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.