# Potato Soboroni

Fluffy potatoes simmered in a sweet savoury meat glaze, perfect for a cold night.

- Servings: 2 servings
- Cuisine: Japanese
- Category: Dinner
- Language: en

## Ingredients

- 250 g potato
- 100 g minced pork
- 1 knob ginger, grated
- 1 1/2 tbsp soy sauce
- 1 tbsp white wine
- 1 tbsp sugar
- 120 ml water
- 1 tsp cornflour
- 2 tsp water

## Instructions

1. In a small bowl, grate the ginger and mix with the seasonings and water.
2. Peel the potatoes and cut them into bite-sized chunks.
3. Heat a pot over medium heat and pan-fry the minced pork until it changes colour and breaks apart.
4. Add the potatoes and seasoning mixture, bring to a boil, then cover and simmer over medium-low heat until the potatoes are tender.
5. Stir in the cornflour slurry and simmer gently until the sauce thickens into a glossy glaze.

## Equipment

- small bowl
- knife
- cutting board
- pot
- wooden spatula
- lid

## Tips

- If your local supermarket sells light/dark soy sauce, light soy sauce is the closest match to standard Japanese soy sauce (Koikuchi) in flavour profile.
- Use a dry and low-acidity white wine (e.g. Pinot Gris); avoid using fruity wine.
- Traditional option: Swap white wine for sake (same amount) and add 1/2 tsp dashi powder.

## Source

- Original video: https://www.instagram.com/reel/DfkZLGSN2d0/?cplk=MWNvbmR6ZzdxMGk2
- Creator: Shota Horii | Aisle to Tokyo
- Recipe page: https://www.cliprecipe.com/recipe/dd520127-a590-4403-8362-c11750859370
- Extracted: 2026-11-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt