Add 1 Tablespoon of Vegetable oil into a large wok or pot. Place it on a medium heat. Once the oil is hot, add in the garlic slices. And once the garlic pieces start to sizzle, add in the blanched potatoes.
Carefully stir-fry the potatoes around with the garlic in the pan for 1-2 minutes. Then add in 1 cup of water.
Next add-in: Soy Sauce (4 Tablespoons), Sugar (1 Tablespoon), Mirim (1 Tablespoon). Carefully flip or rotate the potatoes around so that all the ingredients are mixed in well. And double-check that your heat is on a medium flame. Let it simmer away for 5 minutes.
After 5 minutes, give the potatoes a flip. Then add in the blanched corn kernels.
Now, we want the soy sauce mixture to continue reducing until there is only about ⅓ of the original amount left. This should take between 5-8 minutes (depends on the size of your potatoes).
Once you see that there is only ⅓ of the soy sauce mixture left, add in the Shishito peppers. Then add-in the Honey (1 Tablespoon).
Now we want the remaining ⅓ of the soy sauce mixture to continue reducing until it turns into a runny glaze. To speed up the process now, you can raise your heat to a medium-high. Keep you eye on it! Once the mixture reduces to where you can run a spoon across it (without the liquid coming back quickly) - its finished. Immediately turn off the heat!
Then use a spoon to pour the runny glaze over the tops of the potatoes.
Finish with a few cracks of black pepper (5-6 cracks) and a few shakes of Sesame Seeds.
Plate the potatoes and serve alongside a bowl of fresh rice! Bon Appetit!
