Nmu-Kuji Putturu (Okinawan Sweet Potato Starch Cake)

Whisk 1.5 tablespoons red miso into 1.5 cups bonito dashi until no paste lumps remain. Wash and thoroughly dry a handful of garlic chives, chop them to about 5 mm, then set them aside. Put the starch in a large bowl and add the seasoned stock gradually, whisking out every dry pocket before mixing in the chives. Because sweet potato starch settles quickly, stir the batter all the way from the bottom immediately before it enters the pan. Heat 2 tablespoons cooking oil in a heavy skillet over high heat, pour in the refreshed batter, and scrape the bottom continuously with a sturdy spatula. When scattered translucent lumps begin to form, reduce the heat to medium. Keep pressing and folding those pieces rather than leaving any layer against the hot surface. The dish is ready when the separate lumps unite into one elastic-looking mound, the entire surface is glossy, and no chalky white starch remains. Divide it into four portions. The hot paste can stick to skin, so use a long utensil, keep the pan away from the face, and let bite-size pieces cool briefly before handling or eating them.