Ingredients:
  • 4 oz (120g) potatoes, peeled
  • 1 sheet of nori seaweed, about 19x21cm (7 1/2 x 8 in)
  • 1/2 tablespoon sesame oil
  • 1 tablespoon mirin mixed with 1 tablespoon soy sauce
  • 1 teaspoon white sesame seeds, roasted, for garnish*
  • shichimi pepper, for garnish, optional

Method:
  1. Blend the potatoes to a rough paste in a food processor, then wrap in a paper towel to remove excess moisture.
  2. Cut the nori into 16 squares and place a spoonful of potato on each
  3. Fry the potato-and-nori squares in the sesame oil, nori side up, until the potato is golden brown. Then briefly fry the nori side.
  4. Arrange on a serving plate, drizzled with the mirin-and-soy-sauce mixture, and garnished with sesame and shichimi.

[* Roast in a preheated, unoiled frying pan over low heat, shaking the pan back and forth until the seeds start to pop and release an aromatic, toasted smell.]