From its name I bet you can guess it is another Japanese dish that I wanna introduce to all of you. Except potato and cheese, the most important ingredient to create the mochi sticky texture instead of creamy mash potato texture – the potato starch. Add a bit potato starch into the mash potato would allow it to create a non-sticky mochi dough. This dish is a perfect idea for your afternoon treat. Pairing up with a cup of tea (especially green tea!) would totally boost up the flavour. Enjoy.
Ingredients (Serves 4-6)
3 palm size potatoes, peeled and chopped
3 tbs potato starch (you can use cornstarch to substitute potato starch)
2 tbs milk
Shredded mozzarella cheese
2 tbs soy sauce
1 tbs mirin
1 tbs sugar
1 tbs butter
For the potato mixture:
- Heat a pot of water and add the potatoes. Boil the potatoes to fork-tender, drain them.
- Transfer the potatoes to a bowl, and add the potato starch and milk. Mash it until smooth.
- Divide the mixture equally into 4-6 balls, and flatten it. Add some cheese (totally up to you, but I would not suggest adding too much) in the middle, and shape the dough into a ball. Ensure the cheese filling is fully covered.
- Repeat with remaining dough.
Prepare the sauce:
- Add the soy sauce, miring and sugar to a sauce pan and heat over a medium heat. Don’t forget to whisk continuously.
- Bring the sauce to boil for about 1-2 minutes. Please remember that we are not aiming to thicken the sauce but would like to have a watery running sauce.
- Add some butter to a pan and heat over medium heat. Add the potato mochi when the pan is heated up and cook until both sides are golden.
- Brush both sides of the potato mochi with the sauce mixture.
- Eat it when it is still warm to ensure the cheese is melted, enjoy!