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).