Fried potato mochi with sweet soy glaze (imomochi), plain and cheese-filled
Anything with Alvin · ♥ 24.2K likes · 582.7K views · 6 min video
Read about potatoes in the BrightCulinary Book
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Ingredients
Method
Techniques
- 6 whole Yukon gold potatoes
Peel the potatoes; they boil and mash more easily without skins.
- water
- salt
Cut into small cubes, put in a pot of water with a sprinkle of salt and boil about 20 minutes until very tender.
- ½ cup soy sauce
- ½ cup sugar
- 4 tbsp mirin
- 4 tbsp sake
In a saucepan combine the soy sauce, sugar, mirin and sake and bring to a simmer.
- 1 tbsp potato starch
- 2 tbsp water
Thicken with the potato starch mixed into the water; when sticky, take off the heat.
- whole milk mozzarella cheese
Let the potatoes cool a little in a large bowl, then mash until no big chunks remain.
- ⅔ cup potato starch
Mix in the potato starch to bind into a potato dough.
Roll the dough on a cutting board into a long even snake and cut into one-inch cubes.
Flatten and shape each into a square with rounded corners; for the cheese ones, shape the dough around a piece of cheese, folding the sides over it.
- 3 tbsp oil
Fry the plain mochi in a non-stick skillet in the 3 tbsp of oil, 3 to 4 minutes per side until golden brown with a crust; drain on a rack with paper towels.
- 5 tbsp oil
Fry the cheese mochi in the 5 tbsp of oil, 3 to 4 minutes per side, until the cheese melts.
Cut nori into small squares, about the size of the cheese pieces.
- nori
Put the mochi on a tray and brush the thickened glaze over both sides; top each with a nori square. Serve two per skewer, carefully, as they are soft in the middle.