Mapo Potato Mochi

Name: Mapo Potato Mochi
Yield: 2 servings
Cuisine: American
Ingredients: 1 large Potato; 1 dash Salt; 1 and 1/2 tablespoon Katakuriko; 1 Vegetable oil; 1/2 block Firm tofu; 1/2 piece Minced ginger; 5 cm Finely chopped green onion; 3 cm Minced carrots (OK if you don't have); 1 tbsp Vegetable oil; 50 ml ●Water; 1/2 tsp ●Weipa; 1/2 tbsp ●Shaoxing wine (or cooking sake); 1/2 tbsp Tianmianjian (or miso); 1 tsp ●Sugar; 1 tsp ●Soy sauce; 1 tsp ●Katakuriko; 1/3 tsp Doubanjiang (OK if you don't use); 1 tsp Sesame oil

cookpad.japan @cookpad_jp

I love potato mochi!

I added carrot because I wanted my kids to eat some vegetables, but this is good without. To drain the tofu, line a strainer with paper towels, add the tofu and press using your hands. Recipe by John Lee Cooker

I love potato mochi!

cookpad.japan @cookpad_jp

I love potato mochi!

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Ingredients

2 servings

1 largePotato
1 dashSalt
1and 1/2 tablespoon Katakuriko
1Vegetable oil
Tofu Soboro Mapo An
1/2 blockFirm tofu
1/2 pieceMinced ginger
5cm Finely chopped green onion
3cm Minced carrots (OK if you don't have)
1 tbspVegetable oil
50 ml●Water
1/2 tsp●Weipa
1/2 tbsp●Shaoxing wine (or cooking sake)
1/2 tbspTianmianjian (or miso)
1 tsp●Sugar
1 tsp●Soy sauce
1 tsp●Katakuriko
1/3 tspDoubanjiang (OK if you don't use)
1 tspSesame oil

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Steps

1

Thoroughly drain the silken tofu (see the hints). Mince the vegetables and set aside. Combine the ● ingredients and set aside.
2

Make the potato mochi. Microwave or boil the potatoes to soften, mash them, and then mix in the salt and katakuriko while still hot. Make into bite-sized flattened balls.
3

Heat some vegetable oil in a frying pan at low-medium heat. Fry both sides of Step 1 to a golden brown, then transfer to a plate. (Use however much oil you like )
4

Add more vegetable oil to the frying pan from Step 3, and thoroughly cook the ginger, onion, and carrot on low heat until the ginger becomes fragrant.
5

Once the ginger has become fragrant add the drained tofu while smashing up with your hands. Cook on medium heat until the tofu becomes crumbly.
6

Once the moisture has cooked off from the tofu and it's become crumbly, Add the combined ● ingredients to thicken the mixture. Mix in some sesame oil and turn off the heat.
7

Pour this over the potato mochi you made in Step 3 and it's ready!