Cook in boiling water or microwave the potato at 600 W for about 2 minutes 50 seconds to 3 minutes. Mash it up while hot.
Mix in the grated cheese, bonito flakes, and salt.
Sift in the cake flour and baking powder together, mix gently and and gather the dough into a ball.
Preheat the oven to 190℃. Place the dough on a parchment paper laid out on a flat surface, and roll it out with a rolling pin into about 2 to 3 mm in thickness.
Cut into about 3.5 cm squares, and lay them out with about 1 cm of space between each square. Pierce in random holes on the surface with a fork.
Pick up the parchment paper and place it on a baking pan. Bake for 15 minutes in a 190℃ oven, then reduce temperature to 150℃ and bake for another 10 to 15 minutes.
Once baked, cool on a cooling rack.
It's hard to resist their fragrant smell and taste.
Story Behind this Recipe
When trying to come up with a bonito flake recipe for a competition, my daughter gave me two words: "bonito crackers." After some testing, this cracker came about. Special thanks to my daughter.
At Step 3, the dough should be just about coming together when patted with a spatula. Depending on the type of potato, it may be too floury and won't come together. In that case, add 1 teaspoon of milk at a time. If the dough is too loose with moisture, let rest for about 30 minutes in the fridge, or add 1 tablespoon of cake flour at a time and put together. When cutting the dough, if you cut the edge thinly and bake them together, they will turn into pretzels. (Take them out after 15 minutes into baking at 190℃, though, since they will bake faster.)