Potato Mochi

Name: Potato Mochi
Yield: 2 servings
Cuisine: American
Ingredients: 1 small Potato; 2 tbsp Katakuriko; 2 tbsp Milk or soy milk; 1 dash Salt and pepper; 1 Butter

cookpad.japan @cookpad_jp

I had these potato mochi at a friend's house, and tried to replicate them and came up with this recipe. I based this on the popular method using katakuriko.

Although it is time consuming, the texture of the potato is best when strained through a sieve. Add milk until it reaches a cream-like consistency, then add just enough katakuriko to make them firm enough to shape into balls. If you use tapioca powder instead, they will become even springy and chewier. Recipe by MsX

I had these potato mochi at a friend's house, and tried to replicate them and came up with this recipe. I based this on the popular method using katakuriko.

cookpad.japan @cookpad_jp

I had these potato mochi at a friend's house, and tried to replicate them and came up with this recipe. I based this on the popular method using katakuriko.

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Ingredients

2 servings

1 smallPotato
2 tbspKatakuriko
2 tbspMilk or soy milk
1 dashSalt and pepper
1Butter

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Steps

1

Boil the potato in its skins until tender.
2

Pass the potato through a sieve while hot, then add the milk.
3

Add the katakuriko and mix well. Once evenly combined, shape them into small oval patties.
4

Place the patties in a frying pan with melted butter, season with salt and pepper, and fry until golden brown over low heat. Flip them over and brown the other sides.
5

I also tried it with sweet potatoes, which were also tasty as expected. Adjust the recipe depending on the size of the sweet potato.
6

While frying them in butter is tasty, I also recommend coating them in a mixture made of 1 part sugar to 1 part soy sauce, then baking them on a sheet of greased aluminium foil.
7

After about 5 minutes, they'll resemble mitarashi dango. What's more is that they're oil-free and fuss free, since clean up is easy.
8

The photo in Step 5 also shows a mitarashi dango style version.
9

Here is a curry flavored version. Use the proportion of 1/2 teaspoon curry powder to 1 teaspoon soy sauce for each potato.