Steps
- Peel and grate 675g of potatoes. Drain through a strainer over a bowl, saving the liquid.
- Let the liquid stand for 10 minutes. Carefully pour off the water and mix the settled starch back into the grated potatoes with ¼ teaspoon of salt.
- For the dip, mix 1 tablespoon of soy sauce, 1 teaspoon of rice vinegar, 1 tablespoon of water, ½ teaspoon of sugar, and 1 pinch of black pepper.
- Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Spread half the potato mixture into a thin round and cook over medium-low heat for 2-3 minutes per side, until lightly golden.
- Repeat with the remaining batter, adding oil as needed, and serve with the dipping sauce.