50-clove potato mochi
Directions
- 1Confit 50 garlic cloves in 1 cup of extra virgin olive oil until tender and fragrant. Bake for 2 hours at 300°F (150°C)
- 2Prepare instant mashed potatoes according to package instructions and mix with 1 1/4 cups of potato starch
- 3Let the starch absorb into the mashed potatoes
- 4Portion out the mixture into ball shapes using an ice cream scoop
- 5Flatten each ball and fill it with a cube of low moisture mozzarella and as many confit garlic cloves as possible
- 6Form the mixture back into a ball and flatten it into a patty shape
- 7Cook the mochi in a skillet for a few minutes on each side
- 8Add a combination of 1/2 cup soy sauce, 1/2 cup mirin, 2 tablespoons sake, and 1 tablespoon brown sugar to the skillet
- 9Cook until a glaze forms
Ingredients
- 50 cloves garlic cloves
- 1 cup olive oil
- 4 oz instant mashed potatoes
- 1.25 cups potato starch
- 1 cube low moisture mozzarella
- 0.5 cup soy sauce
- 0.5 cup mirin
- 2 tablespoons sake
- 1 tablespoon brown sugar
Equipment
ovenglass bowlice cream scoopfrying pantongs