In a mixing bowl, combine soy sauce, mirin, honey, minced garlic, black pepper, and water. Drizzle in sesame oil and whisk until blended.

In a large pot, bring water to a gentle boil and add a splash of white vinegar. Drop in baby potatoes and simmer for 12-15 minutes until fork-tender. Drain and let cool slightly.

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

Pour the prepared braising liquid over the sautéed potatoes and gently toss. Simmer for 5-6 minutes until the sauce thickens.

Remove from heat and sprinkle with toasted sesame seeds and chopped green onions. Serve warm or at room temperature.