Braised Potatoes and Shitake Mushrooms

by Ross Bowen, Tastemaker in Residence

Enjoy the cooking class led by Gina Dokko held in Ross Bowen's home here at Korean BBQ

Dried shitake mushrooms
8 yukon potatoes
½ cup soy sauce
water as needed
ground, toasted sesame seeds


  1. Rehydrate the mushrooms in a bowl of water, about an hour
  2. Peel and chop potatoes into one inch or smaller squares
  3. Braise the potatoes and mushrooms in the tamarin (soy) and water, about 30 minutes.  Add water as needed