Recipe

Sesame soy glazed potato mochi

Name: Sesame soy glazed potato mochi
Total time: 30 min
Yield: 4 servings
Ingredients: 【Sesame soy glaze】; Water 2 tablespoons; Soy sauce 1 tablespoon; Sugar 1 tablespoon; Mirin 1 tablespoon; Cornstarch slurry (1 tsp cornstarch + 1 tsp water) 1 tablespoon; Kadoya roasted sesame oil 1 tablespoon; 【Mochi】; Large potatoes, peeled and cubed 2; Potato starch 4 tablespoons; Mozzarella cheese, cut into small cubes 4 oz (approx. 110g); Frying oil For shallow frying; Nori sheets, cut into small strips For Cooking

30 min
Calories 242 kcal

*Calories are for one serving.

Ingredients (4 servings)

【Sesame soy glaze】
Water	2 tablespoons
Soy sauce	1 tablespoon
Sugar	1 tablespoon
Mirin	1 tablespoon
Cornstarch slurry (1 tsp cornstarch + 1 tsp water)	1 tablespoon
Kadoya roasted sesame oil	1 tablespoon
【Mochi】
Large potatoes, peeled and cubed	2
Potato starch	4 tablespoons
Mozzarella cheese, cut into small cubes	4 oz (approx. 110g)
Frying oil	For shallow frying
Nori sheets, cut into small strips	For Cooking

Directions (30 min)

Preparation

Prepare the Sesame Soy Glaze:

•In a small saucepan, combine water, soy sauce, sugar, and mirin.

•Heat over medium heat until the sugar dissolves.

•Stir in the cornstarch slurry and cook until the glaze thickens.

•Remove from heat and mix in Kadoya roasted sesame oil. Set aside.

Prepare the Sesame Soy Glaze: -In a small saucepan, combine water, soy sauce, sugar, and mirin. -Heat over medium heat until the sugar dissolves. -Stir in the cornstarch slurry and cook until the glaze thickens. -Remove from heat and mix in roasted sesame oil. Set aside.
Make the Potato Dough: -Boil the potato cubes in water until fork-tender, about 15 minutes. -Drain and mash the potatoes until smooth and lump-free. -Gradually incorporate the potato starch, kneading until a soft, pliable dough forms.
Shape the Mochi: -Divide the dough into equal portions. -Flatten each portion, place a cube of mozzarella in the center, and fold the dough around the cheese, sealing it completely. -Roll each piece into a smooth ball and slightly flatten into a pancake shape.
Fry the Mochi: -Heat frying oil in a skillet over medium heat. -Fry the potato mochi, turning occasionally, until golden brown and crispy on all sides. -Remove and drain on a paper towel-lined plate.
Glaze the Mochi: -While still warm, brush or toss the potato mochi in the sesame soy glaze until evenly coated.
Garnish with Nori: -Wrap a strip of nori around each glazed potato mochi and enjoy!