1. Wrap each potato in a sheet of plastic wrap and cook in a microwave oven. When the potatoes become tender enough for a bamboo skewer to easily pierce them, remove the skin.

2. Place the potatoes in a pacojet pot, and mash roughly with a spoon. Season with the soy sauce and salt and mix lightly. Even the surface and allow it to cool. Freeze at -20 �� for more than 24 hours.

3. Shave the frozen content using a pacojet machine.

4. Cover the bottom of a microwave-safe square pan with an oven sheet, spread 1/3 of the mashed potato over it and even the surface by pressing. Place an eel over it and again, spread another 1/3 of the mashed potato. Place the other eel over this layer, and top with the remaining mashed potato. Press the surface to make it even.

5. Heat in a microwave oven to thaw the potato. Remove from the pan and peel off the oven sheet. Cut into quarters and coat each piece with potato starch.

6. Heat vegetable oil in a frying pan, and fry all six sides of each cake.

7. Serve on a dish and garnish with the pickled ginger.

Tips:

• Using a pacojet machine, smooth mashed potato can be made without taking time to strain the potatoes.
• If potatoes are cooked in a microwave oven or a steamer instead of being boiled, the starch can be retained. After frozen and shaved using a pacojet machine, then recooked, the potatoes will have a texture resembling mochi (rice cake).