In a medium bowl, whisk together ¼ cup of soy sauce, 2 tablespoons of mirin, 2 tablespoons of honey, 2 cloves of minced garlic, ¼ teaspoon of black pepper, and ½ cup of water. Drizzle in 1 tablespoon of sesame oil.

Fill a large pot with water and add a splash of white vinegar. Bring it to a boil, then add 1 pound of cleaned baby potatoes, cover, and cook for 12-15 minutes.

Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the drained potatoes and pan-fry for about 4 minutes until golden-brown.

Pour the prepared braising liquid into the skillet and toss to coat. Simmer for 5-6 minutes until thickened.

Sprinkle with 1 tablespoon of toasted sesame seeds and 2 chopped green onions before serving.