Easy! Chewy! Taro Potato Mochi Dumplings

Name: Easy! Chewy! Taro Potato Mochi Dumplings
Yield: 4 servings
Cuisine: American
Ingredients: 100 grams Taro root potatoes, skin removed; 1 tbsp Katakuriko; 1 tbsp ・ Soy sauce; 1 tbsp ・ Sugar; 1/3 tsp ・ Katakuriko

cookpad.japan @cookpad_jp

I love regular mochi, but I thought I could get an even chewier texture with taro root potatoes. As expected, they turned out great! They're also delicious coated in kinako powder.

Be careful not burn yourself when peeling off the skins! When forming the mixture into patties, if it's too sticky, dampen your hands lightly in water. Cooking them in a liberal amount of oil will give them a nice golden color and will enhance the taste, too! Recipe by Mhimawari

I love regular mochi, but I thought I could get an even chewier texture with taro root potatoes. As expected, they turned out great! They're also delicious coated in kinako powder.

cookpad.japan @cookpad_jp

I love regular mochi, but I thought I could get an even chewier texture with taro root potatoes. As expected, they turned out great! They're also delicious coated in kinako powder.

Saved

Ingredients

4 servings

100 gramsTaro root potatoes, skin removed
1 tbspKatakuriko
1 tbsp・ Soy sauce
1 tbsp・ Sugar
1/3 tsp・ Katakuriko

Saved

Steps

1

Rinse the taro root potatoes, wrap in plastic wrap, then heat in the microwave for 2.5 to 3 minutes.
2

Remove the skins, spread them on a sheet of parchment paper, then mash! Mash until smooth, without any lumps.
3

Add the mixture of soy sauce, sugar, and katakuriko to the pan, coat the mochi dumplings in the sauce, then serve.
4

Divide into four portions, then cook in a pan with 1/2 tablespoon of oil.
5

Cook both sides until golden brown.
6

Add the mixture of soy sauce, sugar, and katakuriko to the pan, coat the mochi dumplings in the sauce, then serve.
7

They also taste great wrapped in nori seaweed!
8

Or, instead of using the sauce, liberally coat with kinako (roasted soy powder and sugar with a 1:1 ratio).