Shiitoyaki

Peel the potatoes and chop them into small cubes so they cook faster; transfer to a large stock pot.

Add the kombu and dried shiitake, fill with enough water to submerge, cover and boil until the potatoes are fork tender.

Strain, remove and save the kombu, and rinse the mushrooms under cold water.

Remove the tough shiitake stalks and chop the caps into pieces about a quarter teaspoon in size.

Rice the potatoes into a large mixing bowl.

Mix in the green onions, white sesame seeds and soy sauce.

Flatten about a tablespoon and a half of potato on the palm, set a piece of shiitake in the centre, fold the potato over it and roll into a ball.

Oil the takoyaki pan with avocado oil spread by paper towel, set over medium heat and place the balls in the wells.

Drizzle a little more oil on top and cook five to seven minutes, then flip carefully by the cooked side and cook another five to seven minutes.

Plate, drizzle generously with the chickpea mayo and garnish with nori strips and white sesame seeds.