1 ts Sugar
1 ts Salt
Soy sauce
1 1/2 c  Niban Dashi
8    Canned taro potatoes,drained
1    Sheet nori

Combine the sugar, salt, a few sprinkles of MSG and the dashi in a 1 qt pot
& bring to a boil over high heat. Add the taro potatoes, stir gently, &
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 & flavor, & 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.