Poteito aoshiso miso nimono

Simmered new potato with sweet basil and miso

1 1/2 lb new (waxy) potatoes, skins left on
2 tbsp corn oil
2 qt. dashi, or enough to cover potatoes
2 tbsp red miso
2 tbsp mirin
3 small bunches sweet basil, minced

Wash potatoes, pat dry, saute for 4-5 minutes until golden. Add dashi, miso, and mirin, bring to a slow boil until broth almost completely evaporates, about 20 min. (pour off a little broth if necessary) Add basil, mixing thoroughly.

Dan's note: try not slicing the potatoes; they may become a mushy mess.

Source: The Art of Japanese Vegetarian Cooking, by Max Jacobson