Japanese Mochi

Serves 1
instagram.com

Directions

  1. 1Peel 5 medium-sized potatoes.
  2. 2Cut the potatoes into thick pieces.
  3. 3Wash the peeled and cut potatoes.
  4. 4Boil the potatoes in salt water for 15 minutes or until soft.
  5. 5Pour soya sauce and sugar in a bowl to make a sauce.
  6. 6In another bowl, mix water and cornflour to make a slurry to thicken the sauce.
  7. 7Pour soya sauce, sugar, and water into a pan and cook until the sugar melts.
  8. 8Add the cornflour slurry and cook for 2 minutes until it thickens.
  9. 9Drain the boiled potatoes.
  10. 10Mash the potatoes and pass them through a sieve for a silky texture.
  11. 11Add butter to the mashed potatoes.
  12. 12Add 1 tsp of salt and 1 tsp of pepper to the mashed potatoes.
  13. 13Add 3-4 tbsp of cornflour to the mashed potatoes.
  14. 14Mix all ingredients well and form a dough.
  15. 15Shape the potato dough into a log.
  16. 16Cut the potato log into equal-sized pieces.
  17. 17Grate mozzarella and processed cheese into a bowl.
  18. 18Make flattened patties from the potato pieces.
  19. 19Stuff the potato patties with the grated cheese mixture.
  20. 20Refrigerate the stuffed patties for 15 minutes.
  21. 21Heat oil in a pan.
  22. 22Shallow fry the potato patties until golden brown.
  23. 23Remove the fried patties and place them on a paper-lined plate.
  24. 24Brush the sticky glaze sauce on top of the fried patties.
  25. 25Cut the nori sheet into small squares.
  26. 26Place a square of nori sheet on each patty.
  27. 27Insert bamboo skewers through the patties.
  28. 28Sprinkle white sesame seeds on top for garnish.

Ingredients

  • 5 Potato (medium sized)
  • 1 tsp Salt
  • 4 tbsp Soya sauce
  • 4 tsp Sugar
  • 3 tbsp Cornflour
  • Butter
  • 1 tsp Pepper
  • Mozzarella cheese
  • Processed cheese
  • Oil
  • Nori Sheet
  • White sesame seeds
  • Water

Equipment

bowlpotato peelerknifechopping boardsaucepanstovesieveforkgraterpanspatulabrushscissorsplateskewer

Tips

  • For a silky potato texture, mash the potatoes and pass them through a sieve.
  • Refrigerate the mochi for 15 minutes before shallow frying.
  • It is advisable to cook it on a non-stick pan.
  • Use a mixture of mozzarella and processed cheese for stuffing.