Even though the weather is kinda wishy-washy, I know Spring is coming because there are shin-jagaimo or shin-jaga (new potatoes) in the markets. This particular variety is called May Queen.
The new potatoes here are tiny, only one or two inches, I think they maybe different from the new potatoes you see in the U.S.
When I first came to Japan, I had a hard time figuring out what types of potatoes there were. In Hawaii, the only types I've seen are red, yukon & russet, none of which are in Japan (to my knowledge anyway).
Anyway, here in Japan, certain types are good for curry and some good for croquettes (I think it depends on the texture of the potato, though I usually rely on the sign at the market to tell me which is good for what).
I bought this from a little yaoya (vegetable/fruit stand). A little less than a pound for only 100 yen (about US$1).
I thought I had posted this recipe before but looked through my archives and didn't see it.
The recipe is easy and delicious.
Shin-jaga to gyuniku no amakarani (Beef and new potatoes simmered in a sweet-salty sauce) adapted from Orange Page's "Haru ni Oishii Kondate": Serves 4
405grams (a little less than a pound) new potatoes, scrubbed, eyes removed
100 grams (about 3.5 ounces) beef, thinly sliced
1 carrot, cut into bite size pieces
2/3 cup dashi (stock)
3 tablespoons sugar
2 tablespoons shoyu (soy sauce)
olive oil (about 2 tablespoons)
Cut potatoes in half, lengthwise
Fry cut-side down on medium in olive oil, tossing around for about 7-8 minutes
Add meat, cook until meat changes color
Add stock, carrot, sugar and shoyu
Cook uncovered until all liquid evaporates, stir once in awhile
Enjoy with rice
NOTES: I loved the sweet and salty combination and it came together quite quickly. Probably the thing that would take the longest is to make your dashi (stock), though I normally cheat and use dashi packets, which look like tea bags and are filled with konbu (kelp), katsuo bushi (bonito) & niboshi (dried small sardines).
If you can find dashi in these packets, I would highly recommend it, this method is fast and you don't have to go out to look for the individual ingredients.
It's Friday, hope you have a nice weekend!