A visual feast of ruby-skinned new potatoes, with burnt-auburn miso glaze flecks, paired with fresh silhouette of thinly sliced radishes and asparagus, speckled with black and white sesame seeds. All nestled on a cool, white plate.

Crunchy Miso-Glazed New Potatoes with Asparagus Radish Salad

Name: Crunchy Miso-Glazed New Potatoes with Asparagus Radish Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1.1 lbs New Potatoes; 7 oz Asparagus thinly sliced diagonally; 4-5 pieces Red radishes thinly sliced; 2 tablespoons miso paste; 1 tablespoon maple syrup; 1 tablespoon toasted sesame oil; 1 tablespoon rice vinegar; 1/2 teaspoon fresh ginger grated; Toasted black and white sesame seeds; 1 tablespoon olive oil; sea salt

Savory, Japanese style potatoes with a crisp seasonal salad

Category Main Course

Prep 15 minutes

Cook 20 minutes

Style Japanese

Technique Boiling

Diet Friendly Vegan

Daily recipe · May 02, 2024

A little about this dish

Welcome to an incredibly appealing blend of simplicity and rich flavor. This recipe features delicate new potatoes and the bright, enchanting flavors of Japan. With a slightly crisp exterior and fluffy, tender inside, new potatoes are the perfect tablet for our savory miso glaze. A vibrant, crisp spring salad with thinly sliced asparagus and radishes acts as the perfect counter-part.

Ingredients (for 2)

New potatoes — 1.1 lbs
Asparagus — 7 oz — thinly sliced diagonally
Red radishes — 4-5 pieces — thinly sliced
Miso paste — 2 tablespoons
Maple syrup — 1 tablespoon
Toasted sesame oil — 1 tablespoon
Rice vinegar — 1 tablespoon
Fresh ginger — 1/2 teaspoon — grated
Toasted black and white sesame seeds —
Olive oil — 1 tablespoon
Sea salt —

Preparation

Step 1 — 🥔💦⏲

Wash new potatoes and place them in a saucepan filled with lightly salted water. Bring to boil and let simmer for 12-15 minutes until tender. Drain and let them cool.
Step 2 — 🥣🌿🥢

Prepare the miso glaze by combining miso paste, maple syrup, rice vinegar, and grated ginger. Whisk until well mixed.
Step 3 — 🥔🥣🍯

Toss the cooled potatoes in the miso glaze ensuring all potatoes are evenly coated.
Step 4 — 🍳🔥🥔

Heat olive oil in a non-stick pan. Add the glazed potatoes and stir-fry until they become crispy on all sides.
Step 5 — 🥬🔪🥗

Mix thinly sliced asparagus and radishes. Drizzle with toasted sesame oil, sprinkle sea salt and toasted sesame seeds on top.
Step 6 — 🍽🥔🥗

Serve the crunchy miso-glazed new potatoes with the asparagus radish salad on the side.

A final fox tip

To add some more protein to this plant-based dish, you can easily toss in some tofu cubes with potatoes while stir-frying. You can also garnish with chopped spring onions for an extra punch. This dish is quick, easy, and stunning enough to impress dinner guests, or just to make a regular evening meal feel special.