Isobe-Yaki Potato Mochi じゃがいも磯辺焼き

Name: Isobe-Yaki Potato Mochi じゃがいも 磯辺焼き
Ingredients: 1 large potato, cooked potatoes (290g // with skin on, cooked and peeled after); 2 tbsp potato starch (25g); 2 tbsp of milk, as needed (30ml); 1 tbsp vegan butter; Nori for wrapping; 2 tbsp soy sauce 30ml; 2 tbsp sugar 25g-g; 1 tbsp mirin 15-25g; 1 tbsp sake (or sub more mirin, it will be slightly more sweet)

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www.okonomikitchen.com

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Author : Lisa Kitahara

Ingredients

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1 large potato, cooked potatoes (290 grams // with skin on, cooked and peeled after)2 tbsp potato starch (25 grams)2 tbsp of milk, as needed (30 milliliters)1 tbsp vegan butterNori for wrapping2 tbsp soy sauce 30 milliliters2 tbsp sugar 25 grams-g1 tbsp mirin 15-25 grams1 tbsp sake (or sub more mirin, it will be slightly more sweet)

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Instructions

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Step 1

Microwave the potatoes with a damp paper towel around it at 600 W for 5 minutes or until soft. Allow potato to cool.

Step 2

In the mean time, mix all the sauce ingredients together. Cut small rectangles of nori to wrap the potato mochi.

Step 3

Once potato are cooled, remove skin and mash. Mix in the potato starch and non-dairy milk little by little. Adjust amount accordingly depending on moisture of potato. It should stick together to form patties but not be too wet or sticky. Divide into about 60g pieces and then shape them into circles.

Step 4

Heat oil or butter in pan and fry both sides until golden brown over medium heat

Step 5

Remove excess oil if there is. Stop the heat and then add the sauce, and cook until it thickes. Coat potato mochi with sauce and wrap with nori. Add cheese in the middle if desired