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 minutes or until the outside of the batons are dry.
When ready to serve, heat the oil in a deep-sided saucepan no more than one-third full to 180°C (356°F) and deep-fry the black potato batons for 2 minutes. Drain on paper towel.
© 2012 All rights reserved. Published by Murdoch Books.