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Hokkaido Potato Mochi

Hokkaido Potato Mochi

Imo Mochi (Potato Rice Cakes) are one of the very popular Traditional Hokkaido snacks. The texture is chewy like Mochi, coated with addictive sweet soy glaze! I wrapped with Nori seaweed sheet, just like Isobeyaki.

Ready in: 30 minutes

Serves: 4

Complexity: very-easy

kcal: 211

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220 g potatoes
2 tbsp cornflour
2 tbsp sugar
2 tbsp soy sauce
2 tbsp Mirin
2 tbsp rice bran oil
½ Nori sheet


Mix the sauce that is sugar, soy sauce and mirin. Cut Nori sheet into 8 strips.
Wash and clean the potatoes. With the skins, place it on a microwavable dish, cover with plastic wrap, then microwave at 600w for 5 minutes until you can insert a fork or a bamboo stick. Remove the skins then mash with a sprinkle of SIDS CRAZY SALT. Add cornflour then knead by hand.
Divide it into 8, then roll into flat circles. If they crack, moist your hand with water then roll again.
Heat cooking oil in a frying pan, cook both sides of potato Mochi until crisp golden brown.
Remove the excess oil with a paper towel. Stop the heat, then add the sauce and cook with the remaining heat until the sauce thickens. You can heat more if the sauce is still not thick.
Coat the potato Mochi with sauce, then wrap in Nori.