Spicy Shredded Potatoes
2 russet potatoes, julienned
1 chili pepper, chopped
1 tbsp oil
1 tbsp mirin
1 tbsp sake
1 tbsp water
2 tbsp shoyu
1/4 tsp salt
Soak julienned potatoes in ice water for 1 hour. Drain thoroughly. Heat oil in a large skillet. Add chili pepper and stir till hot. Add potato shreds and cook 2 minutes, tossing frequently. Add remaining ingredients, and continue tossing until potato is barely cooked (still a bit crunchy, but not raw tasting).