Japanese Butter-Soy Potato Mochi

Instructions

1. 1

   Peel 400 g potatoes and cut them into 2 cm cubes. Fill a medium pot with cold water and 1 tsp salt. Cut 2 nori sheets into 8 thin strips. Measure 45 g potato starch, 30 ml soy sauce, 15 g sugar, and 25 g butter.

2. 2

   Place the diced potatoes into the pot of water. Bring to a boil over high heat, then lower heat to medium and simmer for 10 to 12 minutes until easily pierced with a fork. Drain completely in a colander.

3. 3

   Transfer hot potatoes to a mixing bowl and mash with a potato masher until completely smooth without lumps. Add 45 g potato starch while warm. Mix and knead with a spatula until a soft, pliable dough forms.

4. 4

   Divide the dough into 8 equal portions. Roll each into a ball, then flatten into a disc about 1.5 cm thick. Smooth the edges with your fingers so there are no deep cracks, which keeps them intact during frying.

5. 5

   Melt 10 g of butter in a large non-stick skillet over medium heat. Arrange the potato patties in a single layer and cook for 4 minutes per side until both sides are golden brown and form a thin crisp crust.

6. 6

   In a cup, mix 30 ml soy sauce, 15 g sugar, 15 ml water, and remaining 15 g butter. Reduce heat to low, pour glaze over mochi, and turn patties for 2 minutes until glossy and bubbling. Wrap with nori and serve hot.

Serve with

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min