Potato mochi is a traditional Japanese snack that is commonly found at grocery and convenience stores in Japan. These are SO good, and so quick and easy to make! Below is a simple recipe for a quick and easy dipping sauce which goes perfect with this potato mochi recipe. Recipe 2 Potato Mochi Without the Cheese. And I'm going to keep playing around! You have successfully joined our subscriber list. Divide into about 60g pieces and then shape them into circles. Give these a try! Once frozen, transfer them to a freezer-safe container or bag and store them for up to 2 months. Yummy! QUICK RECIPE for Imomochi with Cheese - FUN! JAPAN International :). The dish is gluten-free because it is made with potato starch instead of wheat flour. Potato mochi is perfect on its own, or with a dipping sauce. Add sauce ingredients to the pan over . 4. Whisk mirin, water, soy sauce, sugar, and potato starch in a saucepan, add garlic, boil, and cook until thickened, glossy, and coats the back of a spoon. Repeat with remaining. Easy and delicious!!! Boil the potatoes until they are fork-tender, and then mash them thoroughly while they are still hot. Wrap them in plastic wrap, then place them in a freezer bag. Heat Oil (*optional) in a frying pan, non-stick pan preferred, over medium low heat, and cook the balls or round cakes until golden and cooked though. Can I make this with corn or tapioca starch instead? Note - Instead of boiling the potatoes, you can microwave the potatoes for 8-10 minutes or bake at 350F for 45 minutes or until tender. Heat some oil in a skillet over medium-high heat. To reheat, place them in a preheated oven or air fryer until heated. Love this potato mochi recipe? While frying is the traditional method for making potato mochi, you can also bake them in the oven at 375F (190C) for 15-20 minutes or until crispy on the outside and chewy the inside. His specialty dish is the potato mochi which he makes using Sootfoot Roots. Learn how your comment data is processed. If baked or microwave, scoop out the inside of the potato into a mixing bowl. avocado oil, sunflower seed oil, grapeseed oil.
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