Koimo Nori-Ae (Taro Potatoes Rolled in Crumbled Seaweed)
soy sauce, tamari
Combine the sugar, salt, a few sprinkles of MSG and the dashi in a 1 quart pot and bring to a boil over high heat.
Add the taro potatoes, stir gently, and reduce the heat to low.
Simmer, uncovered, for 6 to 7 minutes, then remove from heat and cool to room temperature.
Pass the sheet of nori over a flame on one side to intensify its color and flavor, and crumble it coarsely on a sheet of wax paper.
With tongs, remove the taro potatoes from their liquid and roll them one at a time in the crumbled nori to coat their surfaces evenly.
Serve at room temperature either as part of a picnic box or as part of a Japanese meal.