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

Fill a large pot with water and add a splash of white vinegar. Bring it to a boil over high heat, then add the baby potatoes. Cook for about 12-15 minutes until fork-tender.

Heat vegetable oil in a large skillet over medium heat. Add the cooked baby potatoes and fry for about 4 minutes until golden brown and crispy.

Pour the braising liquid over the potatoes in the skillet and simmer for about 5-6 minutes until the sauce thickens.

Remove from heat and stir in the toasted sesame seeds and chopped green onions. Serve warm or at room temperature.