U.S. Cheddar-Chili-Potato-Bomb with Furikake, Sichuan-Chili-Mayo and Zhoug (Yemini Green Sauce)

Boil the potatoes in their skins, let them steam out and peel them.

Press through the potato ricer and cool to room temperature.

Mix all ingredients carefully and thoroughly. Important: the mixture should be at room temperature or slightly cool.

Portion into balls (about 90g each). In this recipe, about 3 servings of the potato mixture are leftover.

Grate the cheese.

Knead all ingredients until a smooth mass is formed.

Form into balls of about 50 g and refrigerate.

Cover the cheese balls with the portioned potato dough and form into balls, then freeze.

Bread the balls with flour, egg and panko breadcrumbs. Repeat one more time for a thicker coat.

Deep-fry at about 150°C for about 10 minutes.

Combine ingredients for the furikake mix. Either sprinkle or roll the balls in the furikake mix before serving.

Cook all ingredients, except chili flakes, in oil over medium heat until they start to fry and garlic starts to color (about 30-60 min).

Strain.

Heat oil to 170°C and carefully pour over chili flakes in 3 steps so they don't burn.

Leave covered and outside overnight, then strain and bottle.

Mix all the ingredients except the oil.

Emulsify the mayonnaise with the oil.

Fill into a squeeze bottle.

Mix all ingredients into a blender.

Blend.

Pour into a squeeze bottle.

Sprinkle furikake on the fried ball or roll in furikake.

Lightly press the ball to flatten on one side so that it does not fall over.

Add a thick spoonful of mayo on the ball.

Squirt a small drop of zhoug into the mayo.

Serve.