In a small mixing bowl, whisk together soy sauce, mirin, honey, minced garlic, black pepper, water, and sesame oil until well combined.

In a large pot, bring water and a splash of white vinegar to a boil. Add the washed baby potatoes and cook for 12-15 minutes, or until fork-tender.

Heat a large skillet over medium heat, adding enough vegetable oil to coat the bottom. Once the oil shimmers, gently add the drained potatoes to the skillet.

Pour in the prepared braising liquid over the golden potatoes, ensuring they are coated evenly. Lower the heat and let the mixture simmer for 5-6 minutes.

Once the sauce has thickened to your desired consistency, remove from heat. Stir in toasted sesame seeds and chopped green onions for a fresh crunch.