• Potatoes4
• ★Shio kombu (salted kelp)to taste
• ★Mayonnaiseto taste
• White sesame seedsa pinch

1. 1

   Peel 4 potatoes and cut them into bite-sized pieces.

2. 2

   Place the potatoes in a pot of cold water with a pinch of salt (not included in measurements) and boil until tender. Drain the water, then return the pot to the heat and shake gently to evaporate any remaining moisture, creating fluffy 'konafulki-imo' (dry-mashed potatoes).

3. 3

   While the potatoes are still hot, add the ★ seasonings and mix well to combine.

4. 4

   Transfer to a serving dish and sprinkle with a pinch of white sesame seeds to finish.

Make sure to thoroughly evaporate the moisture from the boiled potatoes until the surface looks powdery and dry — this is the key to achieving that irresistibly fluffy, crumbly texture.

• Calories105 kcal
• Protein1.5 g
• Fat4.5 g
• Carbs15 g
• Sodium0.5 g