Black Potato

• 160 ml (5¼ fl oz) dark soy sauce (not too salty)
• 150 ml (5

Bring the soy sauce, water, kombu, squid ink, bonito and sugar to a simmer. Reduce the heat to low, add the potato and gently poach for 5 minutes. Remove from the heat and allow the potato to cool in the stock.

Remove the potato from the stock. Strain and reserve the cooking liquor for dressing the plate. Place the potato in a food dehydrator* or in an oven at 50°C (122°F) for 30 minute