Shiitoyaki (shiitake-filled potato balls)

Peel about three pounds of russet potatoes and roughly chop into small cubes so they cook faster.

Put the potatoes in a large stock pot with 20 g kombu and 5 dried shiitake mushrooms; add water to submerge, cover and boil until fork tender, watching for boil-over.

Put a little chickpea mayonnaise into a squeeze bottle.

Drain the potatoes; remove the kombu and save it. Rinse the shiitakes under cold water, remove the tough stalks and chop into pieces about a quarter teaspoon in size.

Rice the potatoes into a large mixing bowl (or mash them); add the finely chopped green onion, 5 tbsp white sesame seeds and a few tablespoons of soy sauce and mix.

Flatten about a tablespoon and a half of potato in the palm, put a piece of shiitake in the centre, fold the potato around it and roll into a ball, pressing firmly but rolling gently.

Drizzle avocado oil on the takoyaki pan, spread with a paper towel, set over medium heat, place the balls in and drizzle a little more oil on top.

Cook about five to seven minutes, flip carefully touching only the cooked side, and cook the other side another five to seven minutes.

Meanwhile cut the nori into thin strips.

Plate, drizzle generously with the chickpea mayonnaise, garnish with nori and top with white sesame seeds; serve with ramen.