Ingredients
- 2 medium potatoes, Russet or Yukon Gold
- 4 tablespoon potato flour
- 1 teaspoon salt
- 4 strips nori
GLAZE
- 1 tablespoon brown sugar
- 1 tablespoon light soy sauce
- 1 tablespoon mirin
Instructions
MAKING POTATO MOCHI
- Peel the potatoes and cut into 1.5 to 2 inch cubes.
- Cook the potatoes in boiling water until they become fork tender, about 20 minutes.
- Drain then add potato flour and salt. Mash and mix and work out any lumps. If the mixture is dry and grainy, add a tablespoon of water at a time. Mix until it becomes cohesive and reaches a smooth texture. It should retain its shape.
- Divide into equal portions and form into 2-3 inch patties, roughly ¾ inch thick.
- Heat half an inch of oil in a skillet over medium heat.
- Carefully add the potato mochi patties and fry each side for 4-5 minutes until golden brown.
- Remove and place on a wire rack to cool. Use a paper towel to soak up the excess oil. At this point, the potato mochi is extremely hot. Allow it to cool for 10-15 minutes before consuming.
MAKING THE GLAZE
- Combine the GLAZE ingredients in a small saucepan.
- Bring to a boil and reduce the heat to low. Simmer for 2-3 minutes until the sauce thickens.
- Once the potato mochi is cool enough to handle, generously brush the glaze on both sides.
- Wrap the potato mochi with a strip of nori and serve immediately.
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