FEBRUARY 2020 (vol. 150)
OCHIKERON’s
Hokkaido Potato Mochi (Chewy Traditional Japanese Snack Recipe)
Imo Mochi (Potato Rice Cakes) are one of the very popular Traditional Hokkaido snacks. The texture is chewy like Mochi, coated with addictive sweet soy glaze! I wrapped with Nori seaweed sheet, just like Isobeyaki ? Mouthwatering! Must try?
Only 7 Ingredients ?
Most ingredients are only 2 tbsp. Easy to remember ?
Perfect for Vegan, Vegetarian people as well ?
Difficulty: Easy
Time: 30 min
Number of servings: 8 pieces
Ingredients:
220g (8oz.) potatoes
2 tbsp. Katakuriko (potato starch) or corn starch
Sauce
* 2 tbsp. sugar
* 2 tbsp. soy sauce
* 2 tbsp. Mirin (sweet Sake)
2 tbsp. cooking oil
1/2 Nori sheet
Directions:
1. Mix the sauce. Cut Nori sheet into 8 strips.
2. Wash and clean the potatoes. With the skins, place it on a microwavable dish, cover with plastic wrap, then microwave at 600w for 5 minutes until you can insert a fork or a bamboo stick. Remove the skins then mash.
3. Add Katakuriko (potato starch) then knead by hand.
4. Divide it into 8, then roll into flat circles. If they crack, moist your hand with water then roll again.
5. Heat cooking oil (about 2 tbsp.) in a frying pan, cook both sides of potato Mochi until crisp golden brown.
6. Remove the excess oil with a paper towel. Stop the heat, then add the sauce and cook with the remaining heat until the sauce thickens. You can heat more if the sauce is still not thick.
7. Nicely coat the potato Mochi with sauce, then wrap in Nori.
Yummy if you add some cheese in the center.
Best eaten on the day you make but yes, you can keep in the fridge then microwave.
You can also freeze them at step 3. Wrap individual potato Mochi in plastic wrap. When you eat, cook in the pan frozen.
