Potato Mochi with Crispy Outside & Chewy Center!

By Sudachi · 40 min

Ingredients

Instructions

1. Wash and peel 230 g of potatoes. Cut them into even pieces, put them in cold water with a generous pinch of salt, bring to a boil and cook until fork-tender, 10 to 15 minutes depending on size.
2. Drain the potatoes and put them in a large heatproof bowl. Mash them while hot until smooth.
3. Let them cool until you can touch them comfortably, about 5 to 10 minutes. Then add 3 tbsp shredded melting cheese, 2 tbsp potato starch (katakuriko), 1 tbsp grated parmesan, ½ tsp sugar and ¼ tsp salt.
4. Knead by hand until evenly combined and smooth, with a soft play-dough texture.
5. Divide the dough into 5 equal pieces and shape each into a patty about 1–1.5 cm thick and 6–8 cm in diameter.
6. Drizzle 1 tsp oil into a cold frying pan and arrange the patties apart. Put ½ tbsp butter in the centre and heat over medium-low.
7. Once they sizzle, cook 4 to 5 minutes until a golden crust forms, then flip and repeat on the other side.
8. When golden on both sides, add 1 tbsp water to the pan and cover with a lid. Steam for about 1 minute, then remove the lid and let the moisture evaporate before taking the pan off the heat.
9. In a small saucepan, heat 1 tbsp soy sauce, 1 tbsp mirin and 1 tbsp sugar over medium, stirring constantly, until slightly thickened and syrupy.
10. Pour the sauce over the potato mochi straight away.

Summarized from Sudachi's video. Watch it for the details.

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