In a bowl, combine ¼ cup soy sauce, 2 tablespoons mirin, 2 tablespoons honey, 3 minced garlic cloves, ¼ teaspoon black pepper, ½ cup water, and 1 tablespoon sesame oil. Whisk thoroughly until well mixed.

Bring a large pot of water to a boil and add a splash of white vinegar. Gently add 1 pound of baby potatoes, cover, and reduce heat to a simmer. Cook for about 12-15 minutes until tender.

In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the drained baby potatoes and fry for approximately 4 minutes until golden brown.

Once the potatoes are crisp, reduce heat and pour in the braising liquid. Toss to coat and let it simmer uncovered for about 5-6 minutes until the sauce thickens.

Remove from heat and sprinkle with 1 tablespoon of toasted sesame seeds and 2 chopped green onions. Mix gently before serving warm or at room temperature.