Steps

1. Wash and peel 2 medium potatoes (300g), removing any eyes.
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2. Thinly slice the potatoes to about 1mm thickness using a slicer.
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3. Rinse the surface starch off the sliced potatoes briefly under running water and drain. (Key Tip: Rinsing too much will make the potato slices less likely to stick together, so just a quick rinse is sufficient).
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4. Layer the sliced potatoes in a microwave-safe container (17x12x15cm). (Key Tip: Once the center starts to thicken, cut the potato slices in half and place them around the edges to ensure an even thickness throughout).
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5. Cover with plastic wrap and heat in the microwave at 600W for 4 minutes.
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6. Invert the microwave-safe container with the heated potatoes onto a sheet of plastic wrap. Cover with more plastic wrap and gently press down to compact them.
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7. Cut the compacted potato slices into 15 equal portions.
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8. Lightly coat the surface of the cut potato portions with rice flour. (Key Tip: If rice flour is unavailable, potato starch or dango flour can be used as a substitute).
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9. Heat frying oil in a pan to a depth of about 2cm, until large bubbles form when a chopstick is inserted.
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10. Once the oil reaches a moderately high temperature, carefully place the rice flour-coated potato slices into the pan and fry over medium to medium-high heat.
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11. Flip the potatoes and continue frying until golden brown all over.
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12. Once golden brown, remove from the oil and place on a wire rack to drain.
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13. Arrange on a plate once drained.
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14. Serve with salt, ketchup, and mayonnaise on the side, to your preference.
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