Main ingredients 🥩
Baby potatoesShiitake mushroomsGreen chili peppersGuancialeSoy sauceMirinCorn syrupGinger powderSesame oilScallionsSesame seeds
Striker Chef's Guanciale Baby Potato Jorim
A unique baby potato jorim with the savory flavor of guanciale and the umami of shiitake mushrooms.
🙋 Recommended for
- ⭐ Those who want to enjoy a special flavor instead of ordinary potato jorim
- ⭐ Those looking for finger food to pair with white wine or sparkling wine
Ingredients needed 🛒2 servings
- 1kg baby potatoes
- 3-4 shiitake mushrooms
- 1 handful green chili peppers
- Some guanciale (or bacon)
- 3 tbsp soy sauce
- 3 tbsp mirin
- 4 tbsp corn syrup
- Some water
- A little ginger powder
- 3 swirls sesame oil
- Some scallions
- Some sesame seeds
Recipe 🍳
- Boil water in a pot, add baby potatoes and cook for 7-15 minutes depending on size, then drain and let cool slightly.
- Remove the stems from shiitake mushrooms and cut into quarters. Cut green chili peppers into bite-sized pieces.
- Finely chop guanciale and fry in a pan until golden brown, rendering out plenty of savory oil.
- Add the prepared shiitake mushrooms to the guanciale oil and stir-fry until wilted.
- Poke holes in the cooled potatoes 1-2 times with a fork or toothpick to help the seasoning absorb well.
- Add potatoes to the pan, pour in a mixture of mirin, water, soy sauce, corn syrup, and ginger powder, and simmer over medium-low heat until the liquid reduces by half.
- When the sauce is reduced by half, add green chili peppers and cook for 1 more minute, then turn off the heat.
- Finally, drizzle sesame oil and lightly toss. Serve in a bowl and garnish with chopped scallions and sesame seeds.
- Boil baby potatoes until tender, then let cool.
- Fry guanciale to render oil, then stir-fry shiitake mushrooms together.
- Add potatoes and soy sauce seasoning, then simmer until the sauce thickens.
- Add green chili peppers, stir-fry once more, then finish with sesame oil, scallions, and sesame seeds.
Cooking tips 💡
- Letting the boiled potatoes cool and dry out a bit helps the seasoning soak in well instead of sliding off.
- Turn off the heat while there is still some sauce left at the bottom, not completely reduced, to enjoy a moist and tender texture.
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