This dish is a perfect accompaniment for fish, meats, and/or vegetables. The word braise is a bit misleading, since our Ito Shoten tamari is used to finish the dish.
In selecting the potatoes, new potatoes (freshly dug) are the best. I prefer white skin potatoes over red, because they soak in the sauce better. Smaller is also better - the size of a walnut shell is optimal. But if big potatoes are what you have, just cut them up after they are cooked.
1 pound new potatoes, washed
Water for cooking
Salt for seasoning water
1/2 cup dashi
2 tablespoons butter, unsalted, cut into cubes
2 tablespoons Ito Shoten tamari
1/4 cup scallions, white & green parts sliced thin
Wadaman shichimi togarashi
In a medium sauce pot, combine the potatoes with enough water to cover by 1 inch. Add enough salt so that the water becomes slightly salty. Cook over medium-high heat until the potatoes can be easily pieced with a paring knife. This should take anywhere from 10 to 20 minutes. Once the potatoes are cooked, drain into a colander and let cool briefly, about 5 minutes. Using the tip of a paring knife, peel the skins off the potatoes and cut in half, set aside. If the potatoes are large, cut into smaller bite size pieces after peeling.
In medium sauce pan over high heat, bring the dashi to a boil then add the potatoes and cook for one minute. At this point, turn down the heat to low and start adding the butter one cube at a time while stirring until it is all melted. Make sure not to boil because the butter will break. When all of the butter is added and melted, turn off the heat, add the tamari and stir well. Let sit for 3 minutes to allow the liquids to soak in. Transfer to a bowl, garnish with scallions and shichimi togarashi, and serve immediately.