Imo Mochi (Potato Mochi)
Directions
- 1Peel and cut two potatoes.
- 2Boil potatoes in salted water until fork tender.
- 3Mash the potatoes using a ricer or sieve until smooth.
- 4Add glutinous rice flour, butter and milk to the mashed potatoes, and stir.
- 5Form the mixture into small patties.
- 6Add a piece of seaweed to each patty.
- 7Chill for 20 minutes.
- 8In a small saucepan, combine soy sauce, mirin, sugar (or honey), and water.
- 9Heat the sauce until sugar is dissolved.
- 10In a separate pan, heat 2 tbsp oil over medium high heat.
- 11Fry the patties on both sides until golden brown (about 1-2 minutes per side).
- 12Remove the patties from heat.
- 13Add the sauce and the remaining butter to the pan and coat each mochi.
- 14Transfer the potato mochi to a plate and serve.
Ingredients
- 350 g potatoes
- 35 g glutinous rice flour
- 1 tbsp salted butter
- 1 tbsp milk
- 2 tbsp light soy sauce
- 2 tbsp mirin
- 2 tbsp sugar or honey
- 1 tbsp water
- 1 tbsp butter
- 1 strip seaweed
- 2 tbsp oil
Equipment
knifepotato peelerpotforksievebowlspatulascissorsplatefrying pan
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