50-Garlic Clove Potato Mochi
Directions
- 1Preheat the oven to 300°F (150°C). Place the garlic cloves in a 9-inch heatproof pan, and add the olive oil, adding more as needed to cover the garlic with oil completely. Cover the pan with foil. Bake for about 2 hours, or until the garlic cloves are deep golden brown and tender. Set aside until ready to use.
- 2In a medium bowl, stir together the mashed potatoes and potato starch with a rubber spatula until the starch is completely absorbed and no longer visible. Let stand for 15 minutes for the potatoes to absorb the starch.
- 3Using a scoop, portion the potato mixture into 8 (2-ounce) balls. Flatten 1 of the balls with your palms, then place a cube of cheese and a few cloves of the garlic confit in the center. Wrap the dough around the cheese to seal completely, then pinch together the seams, and shape it into a patty. Repeat with the remaining potato mixture and cheese.
- 4Add the canola oil to a large skillet, and heat over medium heat for 2–3 minutes, until it shimmers. Add the potato patties to the skillet, and cook for 3–4 minutes per side, until golden brown.
- 5In a bowl, stir together the soy sauce, mirin, sake, and brown sugar.
- 6Carefully pour the yaki sauce over the browned patties in the skillet. Continue cooking over medium heat, turning the patties often, for 3–5 minutes, until the sauce thickens and the potato patties are evenly glazed.
- 7Remove from heat. Wrap a strip of nori around each potato mochi, then serve immediately.
Ingredients
- 50 cloves garlic cloves, peeled and ends trimmed
- 1 cup extra-virgin olive oil
- 4 oz Idahoan Buttery Homestyle Mashed Potatoes, prepared according to directions
- 1.25 cups potato starch
- 4 oz low-moisture mozzarella cheese, cut into 1-inch cubes
- 2 tablespoons canola oil
- 1 sheet sushi nori, cut into 8 (1-inch) strips
- 0.5 cup soy sauce
- 0.5 cup mirin
- 2 tablespoons sake
- 1 tablespoon brown sugar
Equipment
oven9-inch heatproof panfoilmedium bowlrubber spatulascooplarge skilletbowl
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