Peel the potatoes and cut them into appropriate sizes. Boil them until fully cooked.

Drain the water completely and let the potatoes sit for 1 minute to evaporate steam and make them fluffy.

Mash the potatoes using a fork or masher, then add potato starch and glutinous rice flour (2 tbsp each).

Wearing gloves, knead the mixture until well combined.

Shape the dough into round, flat discs of your desired size.

Prepare the seasoning sauce by mixing soy sauce, sugar, mirin, sake, and water.

Heat a pan with oil and butter, then place the potato discs on low heat.

Optionally, add seaweed on top of the discs while cooking.

Pour the seasoning sauce into the pan and increase to high heat until it starts boiling. Reduce to low heat and simmer slowly.