1 lb. satoimo potatoes
1 c. cornstarch
2 c. vegetable oil

DASHI (Broth) :
2 oz. green peas
4 dried shitake mushrooms
4 c. dashi stock
1 tsp. salt
1/4 c. water
A sheet of Kobu seaweed
1 med. size carrot
2 tbsp. soy sauce
1 tbsp. mirin
2 tbsp. cornstarch

Peel satoimo potatoes and soak with salted water for 5 minutes, drain well. Roll in cornstarch and deep fry in oil at 350 degrees until golden brown. Put into serving bowl and pour broth over it.

Broth: Boil 4 cups of water with Kobu seaweed and shitake mushrooms for 5 minutes. Take kobu and shitake out and add soy sauce, salt and mirin and simmer. Cut shitake mushrooms 1/4 inch width. Peel carrot and slice thinly 1 inch long. Cook carrots in dashi broth and add shitake and peas. When comes to boil, dissolve cornstarch with water and stir into broth.