Name: Tokyo Style Hash Browns
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT3H5M0.000S
Yield: 4 servings
Ingredients: 4 russet potatoes, scrubbed, peels on; 3 cups kosher or rock salt for baking potatoes, plus 1 tablespoon kosher salt; 1/2 cup minced fresh chives; 2 tablespoons potato starch; 2 teaspoons freshly cracked black pepper; 2 large egg yolks; Canola or vegetable oil, for frying; For serving: Kabayaki Sauce, recipe follows, rich mayonnaise, preferably Kewpie, scallions, white and black sesame seeds; 1 pound fish bones (from white-fleshed fish), washed; 1 pint mirin; 1 pint sake; 1 pint soy sauce

Directions

Special equipment:

a deep-fry thermometer; a squeeze bottle

Preheat the oven to 350 degrees F.
Bake the potatoes on a bed of 3 cups salt on a baking sheet for 25 to 30 minutes (when cut in half, the potato should have a raw circle in the center about the size of a quarter).
Allow the potatoes to cool completely, then peel and grate the potatoes into a mixing bowl. Add the chives, potato starch, black pepper, egg yolks and remaining tablespoon salt. Mix well to combine. Mold to the desired size and shape. (I like to use a 2-inch square mold.) Refrigerate for at least 30 minutes or up to overnight.
Fill a Dutch oven with oil and preheat to 360 degrees F.
Fry the hash browns, a few at a time, until golden brown, 3 to 4 minutes per side.
Serve drizzled with the Kabayaki Sauce and mayo. Garnish with scallions and sesame seeds.

Kabayaki Sauce:

Roast the bones in a broiler or oven for 20 minutes.
Combine the mirin, sake, soy and fish bones and simmer until reduced by a third. Check the consistency; it should coat the back of a spoon and be syrup-like.
Cool down, then store in a squeeze bottle.