In a mixing bowl, combine soy sauce, mirin, honey, minced garlic, black pepper, water, and sesame oil. Stir the mixture until all ingredients are well-blended and fragrant.

In a large pot, pour in enough water to cover the baby potatoes and add a splash of white vinegar. Bring the mixture to a boil over medium-high heat, then add the potatoes. Cover and simmer for 12-15 minutes until tender. Drain and let them dry completely.

Heat a couple of tablespoons of vegetable oil in a skillet over medium heat. Once shimmering, carefully add the drained baby potatoes. Sauté for about 4 minutes, turning occasionally until golden brown.

Pour the braising liquid over the sautéed potatoes in the skillet. Toss gently to coat. Lower the heat and allow to simmer for 5-6 minutes until the sauce thickens.

Once thickened, remove from heat and sprinkle with toasted sesame seeds and chopped green onions. Serve warm or at room temperature.