Kadoya Sesame Mills Incorporated

Ingredients (for 4 servings)

Directions

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!