CookGo
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Japanese Potato Mochi (Imomochi)

Coût $5, économiser $10

Source: Recommended by CookGo

  • 30 Min
  • 2 Portions
  • $5

INGRÉDIENTS

  • Main Ingredients

    • 🥔 4 small potatoes, peeled and quartered
    • 2.5 tbsp potato starch
    • 2.5 tbsp glutinous rice flour
    • 🧂 A pinch of salt
    • 1 tbsp cooking oil
    • 🧈 1/2 tbsp butter
    • 🌿 Optional seaweed sheets, cut into squares

  • Seasoning

    • 🧂 1.5 tbsp soy sauce
    • 🍬 1.5 tbsp sugar
    • 1/2 tbsp corn syrup
    • 2 tbsp mirin
    • 💧 1.5 tbsp water

ÉTAPES

1

Peel and quarter 4 small potatoes. Boil them in salted water until fully cooked and tender.

2

Drain the potatoes and let them cool slightly. Mash them thoroughly.

3

Mix mashed potatoes with 2.5 tbsp potato starch, 2.5 tbsp glutinous rice flour, and a pinch of salt. Knead into a smooth dough.

4

Divide the dough into 50g portions and shape into flat, round discs. Optionally, attach a square of seaweed to each piece.

5

Combine 1.5 tbsp soy sauce, 1.5 tbsp sugar, 1/2 tbsp corn syrup, 2 tbsp mirin, and 1.5 tbsp water to make the sauce.

6

Heat a pan over low heat with 1 tbsp cooking oil and 1/2 tbsp butter. Fry the potato mochi until golden brown on both sides.

7

Pour the prepared sauce over the mochi in the pan and simmer until the sauce thickens and coats the mochi.

NUTRIMENTS

Par portion

🔥

250

Calories

  • 4g
    Protéines
  • 40g
    Glucides
  • 8g
    Graisses

💡 Astuces

For a crispier texture, fry the mochi a bit longer before adding the sauce.You can substitute potato starch with cornstarch if unavailable.Serve immediately for the best texture and flavor.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.