I learned this easy, versatile recipe from a friend many years ago. First, peel about 2 ½ lb root vegetables (here, 2 russet potatoes, 1 Korean sweet potato, and 2 carrots) and cut into ½” thick sticks. Set aside in a bowl. Peel and halve 1 medium onion, and slice along the vertical axis (¼” thick). Separately, peel 2 large garlic cloves, and thinly slice (¼” thick). Second, heat a large nonstick pan on medium heat, add 2 tsp neutral oil, then add the onion. Saute until slightly caramelized, then add the root vegetables. Saute until ½ way cooked, then add the garlic, 1.5 to 2 Tbsp soy sauce, 2 tsp mirin, ½ tsp sugar, and a light sprinkle of salt and black pepper. Cover, and let cook for a few mins until slightly caramelized. Continue cooking until the root vegetables are fully tender. When ready to serve, drizzle with toasted sesame oil. (July 2021)
Cooking Adventures 