Soy-Glazed Potatoes (Nikkorogashi) | Easy Japanese Home Cooking Recipe

A classic Japanese izakaya side dish — potatoes simmered in dashi, soy sauce, and sugar, finished with a touch of butter.

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About This Recipe

Izakaya restaurants often serve warm, homestyle dishes alongside the drinks — and Soy-Glazed Potatoes (Nikkorogashi) is one of them. Rather than being ordered from the menu, it frequently appears as otoshi — a small complimentary dish served automatically when you sit down with your first drink.

Slowly simmered in dashi, the potatoes absorb a deep savory richness from soy sauce and a gentle sweetness from sugar. Each bite is fluffy and tender, with a humble, comforting flavor that feels distinctly homemade.

A small knob of butter added at the end brings a quiet richness and aroma, rounding out the dish with a soft, mellow finish. Simple as it is, there is something deeply comforting about it — a dish that feels like the heart of the Japanese home table.

This recipe works just as well as an everyday dinner side dish as it does as an izakaya snack.

 

What is Otoshi?

Otoshi is a small dish served automatically at many izakaya restaurants in Japan, arriving alongside your first drink as soon as you are seated. Rather than something you order from the menu, it is chosen by the kitchen — often featuring seasonal ingredients or a small bite the chef has prepared that day.

One thing worth knowing: otoshi is not complimentary. It comes with a small charge, which some guests see as a welcome appetizer chosen by the house, and others view as a kind of cover charge. Either way, it is a well-established custom at most izakaya.

That said, some restaurants will allow you to decline it — so if you would prefer not to have it, it is worth asking your server when you sit down.

 

Ingredients (Serves 2)

 

Instructions

1		Peel the potatoes and cut them into bite-sized pieces. Tip Smaller pieces cook more evenly and absorb the seasoning better — avoid cutting them too large.
2		Soak the potatoes in water to remove excess starch, then drain.
3		Place the potatoes in a small saucepan and add enough dashi to come about two-thirds of the way up. Bring to a boil over medium heat.
4		Add the raw cane sugar and soy sauce. Once boiling, reduce the heat to low.
5		Simmer until the potatoes are tender.
6		Once most of the liquid has reduced, add the butter and gently stir to coat the potatoes in the remaining sauce. Tip The potatoes will continue to absorb the sauce even after the heat is off — leave a little liquid in the pan rather than reducing it completely.
7		Gently transfer to a serving dish. If using, add blanched snap peas or green beans alongside.