Fried potato pieces glazed with sweet miso, a countryside snack from Chichibu.
The Story
Miso potato comes from the mountainous Chichibu region of Saitama Prefecture. Local farmers traditionally ate the fried potatoes with sweet miso sauce as part of kojūhan, a small meal eaten during breaks from farm work. Once an ordinary countryside snack, miso potato has survived as one of Chichibu’s best-known local foods.
Potatoes
Ingredients
- 2–3 medium potatoes (Yukon Gold or russet)
- Oil, for frying
Instructions
- Peel and cut the potatoes into large 2–3 inch chunks.
- Boil in salted water until just fork-tender.
- Drain and let dry slightly.
Light Batter
Ingredients
- 1/2 cup flour
- About 1/2 cup water
- Pinch of salt
Instructions
- Mix the flour, water, and salt into a thin batter.
- Lightly coat each potato piece.
Fry
Instructions
- Heat oil to about 350°F / 175°C.
- Fry until golden and crisp outside, then drain.
Miso Sauce
Ingredients
- 2 tablespoons miso paste (white or awase)
- 1 tablespoon sugar
- 1 tablespoon mirin
- 1 tablespoon sake, or water if needed
Instructions
- Combine the miso, sugar, mirin, and sake in a small pan.
- Heat gently until smooth and slightly thick.
- Skewer the potatoes and brush or drizzle with the miso sauce.