Japanese Potato Mochi (Imomochi)

Name: Japanese Potato Mochi (Imomochi)
Total time: 30 min
Yield: 2 份数
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; 🧂 1.5 tbsp soy sauce; 🍬 1.5 tbsp sugar; 1/2 tbsp corn syrup; 2 tbsp mirin; 💧 1.5 tbsp water

成本 $5, 节省 $10

来源: Recommended by CookGo

30 Min
2 份数
$5

Japanese Potato Mochi (Imomochi)

成本 $5, 节省 $10

来源: Recommended by CookGo

30 Min
2 份数
$5

食材

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

步骤

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

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

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.

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

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.

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.

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

营养成分

每份

🔥

250

卡路里

4g
蛋白质
40g
碳水化合物
8g
脂肪

💡 小贴士

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.

⚠️ 注意事项

此食谱仅供参考，具体使用需根据个人情况进行调整。