Imo Mochi (Potato Mochi)

20 mins
Serves 4
instagram.com

Directions

  1. 1Peel and cut two potatoes.
  2. 2Peel and cut two potatoes.
  3. 3Peel and cut two potatoes.
  4. 4Boil potatoes in salted water until fork tender.
  5. 5Boil potatoes in salted water until fork tender.
  6. 6Boil potatoes in salted water until fork tender.
  7. 7Mash the potatoes using a ricer or sieve until smooth.
  8. 8Mash the potatoes using a ricer or sieve until smooth.
  9. 9Mash the potatoes using a ricer or sieve until smooth.
  10. 10Add glutinous rice flour, butter and milk to the mashed potatoes, and stir.
  11. 11Add glutinous rice flour, butter and milk to the mashed potatoes, and stir.
  12. 12Add glutinous rice flour, butter and milk to the mashed potatoes, and stir.
  13. 13Form the mixture into small patties.
  14. 14Form the mixture into small patties.
  15. 15Form the mixture into small patties.
  16. 16Add a piece of seaweed to each patty.
  17. 17Add a piece of seaweed to each patty.
  18. 18Add a piece of seaweed to each patty.
  19. 19Chill for 20 minutes.
  20. 20Chill for 20 minutes.
  21. 21Chill for 20 minutes.
  22. 22In a small saucepan, combine soy sauce, mirin, sugar (or honey), and water.
  23. 23In a small saucepan, combine soy sauce, mirin, sugar (or honey), and water.
  24. 24In a small saucepan, combine soy sauce, mirin, sugar (or honey), and water.
  25. 25Heat the sauce until sugar is dissolved.
  26. 26Heat the sauce until sugar is dissolved.
  27. 27Heat the sauce until sugar is dissolved.
  28. 28In a separate pan, heat 2 tbsp oil over medium high heat.
  29. 29In a separate pan, heat 2 tbsp oil over medium high heat.
  30. 30In a separate pan, heat 2 tbsp oil over medium high heat.
  31. 31Fry the patties on both sides until golden brown (about 1-2 minutes per side).
  32. 32Fry the patties on both sides until golden brown (about 1-2 minutes per side).
  33. 33Fry the patties on both sides until golden brown (about 1-2 minutes per side).
  34. 34Remove the patties from heat.
  35. 35Remove the patties from heat.
  36. 36Remove the patties from heat.
  37. 37Add the sauce and the remaining butter to the pan and coat each mochi.
  38. 38Add the sauce and the remaining butter to the pan and coat each mochi.
  39. 39Add the sauce and the remaining butter to the pan and coat each mochi.
  40. 40Transfer the potato mochi to a plate and serve.
  41. 41Transfer the potato mochi to a plate and serve.
  42. 42Transfer the potato mochi to a plate and serve.

Ingredients

  • 350 g potatoes
  • 350 g potatoes
  • 350 g potatoes
  • 35 g glutinous rice flour
  • 35 g glutinous rice flour
  • 35 g glutinous rice flour
  • 1 tbsp salted butter
  • 1 tbsp salted butter
  • 1 tbsp salted butter
  • 1 tbsp milk
  • 1 tbsp milk
  • 1 tbsp milk
  • 2 tbsp light soy sauce
  • 2 tbsp light soy sauce
  • 2 tbsp light soy sauce
  • 2 tbsp mirin
  • 2 tbsp mirin
  • 2 tbsp mirin
  • 2 tbsp sugar or honey
  • 2 tbsp sugar or honey
  • 2 tbsp sugar or honey
  • 1 tbsp water
  • 1 tbsp water
  • 1 tbsp water
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 strip seaweed
  • 1 strip seaweed
  • 1 strip seaweed
  • 2 tbsp oil
  • 2 tbsp oil
  • 2 tbsp oil

Equipment

knifepotato peelerpotforksievebowlspatulascissorsplatefrying pan