Teriyaki-style baked potatoes

Ingredients for 4 servings:

• 2 tsp brown sugar
• 5 tbsp mirin
• 5 tbsp soy sauce
• 8 g ginger root
• 1 small garlic clove(s)
• 4 large potatoes
• 1 tsp sesame seeds

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Peel the garlic and ginger and chop very finely. Mix with the sugar, mirin, and soy sauce until the sugar has dissolved. Wash the potatoes and boil them in salted water until tender (I always pierce them with a sharp paring knife—it goes in easily and the blade slides out easily, and the potato is done). Brush the potatoes on all sides with the teriyaki sauce, place them on a baking sheet lined with parchment paper, and press them down using a saucepan, for example. Bake in an oven preheated to 200°C (top/bottom heat) for about 25 minutes on the middle rack. Brush generously with the remaining sauce every 10 minutes, turning them over if desired. Sprinkle with sesame seeds at the end.