Chichibu Miso Potatoes

Cut the potatoes into irregular bite-size pieces, soak in water and drain. Mix the flour with enough batter water to form a slightly loose coating and coat the drained potatoes.

Fry in oil at 180°C until the coating is crisp and the potato centers are tender; do not stop merely when the outside colors.

Combine the miso, sugar, sake, mirin and measured sauce water and simmer until slightly reduced. Spoon over the fried potatoes.