Potato with Japanese Fish Cake in Savory Sesame Marinade

• 3 whole Idaho Potatoes, Peeled, Sliced Into Large Cubes
• 15 ounces, weight Japanese Fried Fish Cake, Sliced Into Bite-sized Pieces
• 1 whole Red Bell Pepper, Sliced Into Thin 2-inch Pieces
• 4 stalks Scallion, Sliced Into 1-inch Pieces
• 4 cloves Garlic, Minced
• 3 Tablespoons Soy Sauce
• 13 cups Water
• 3 Tablespoons Sesame Oil
• 1- 1/2 Tablespoon Honey
• 1 Tablespoon Korean Red Hot Pepper Flakes (Or Regular Hot Red Pepper Flakes)
• 1 Tablespoon Toasted Sesame Seeds

1. In a small bowl, mix marinade ingredients well.
2. Set aside.
3. In a large pot over medium heat, add potato, fish cakes, red bell pepper.
4. Add marinade and toss.
5. Place lid on pot.
6. Turn heat to high.
7. Once liquid starts to boil, reduce to medium heat and cook for 20 minutes.
8. After 20 minutes, add scallions and place lid back on.
9. Cook for another 2 minutes until scallions are wilted.
10. Serve with rice.

potatoes, weight japanese, red bell pepper, stalks scallion, garlic, soy sauce, water, sesame oil, honey, korean red, sesame seeds

Taken from tastykitchen.com/recipes/main-courses/potato-with-japanese-fish-cake-in-savory-sesame-marinade-2/ (may not work)