Soy-Glazed Yukon Gold Potato | Grain Molasses | Anchovies | Serrano Chili
by Chef Shirley Chung.
INGREDIENTS
- 2 ea. Yukon Gold potatoes
- 1 ea. Serrano chili
- ½ tbsp. minced garlic
- ½ oz. Dry Anchovies
- 2 tbsp. Grain molasses syrup
- 3 tbsp. Sweet soy sauce
- 3 tbsp. Water
- 1 tsp. Sliced chive
- 1 tsp. Toasted sesame seeds
- Oil for fryer
DIRECTIONS
- Peel and dice the Yukon Gold potato into bite size pieces.
- Slice the Serrano chili thin.
- Lightly fry the potato in 360 degree oil, until the surface is golden.
- In a sauté pan, heat up oil over medium heat, sweat the minced garlic, and add anchovies into the pan. Sauté til it turns gold.
- Add soy sauce and water to the pan, then add potato. Cook til tender.
- The last 2 minutes of cooking time, add molasses syrup and Serrano chili.
- The potato should absorb most of the liquid, the glaze will coat everything.
- Finish with toasted sesame and chopped chives.
