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Japanese-style Potato Mochi (Imomochi)

Kosten $5, sparen $10

Quelle: Recommended by CookPal

  • 30 Min
  • 2 Portionen
  • $5

ZUTATEN

  • Main Ingredients

    • 🥔 3 small potatoes (100g each)
    • 2 tbsp potato starch
    • 2 tbsp glutinous rice flour
    • 1/2 tbsp oil
    • 🧈 1 tsp butter (optional)

  • Seasoning

    • 1 tbsp soy sauce
    • 🍬 1 tbsp sugar
    • 1 tbsp mirin
    • 1 tbsp sake
    • 💧 1 tbsp water

SCHRITTE

1

Peel the potatoes and cut them into appropriate sizes. Boil them until fully cooked.

2

Drain the water completely and let the potatoes sit for 1 minute to evaporate steam and make them fluffy.

3

Mash the potatoes using a fork or masher, then add potato starch and glutinous rice flour (2 tbsp each).

4

Wearing gloves, knead the mixture until well combined.

5

Shape the dough into round, flat discs of your desired size.

6

Prepare the seasoning sauce by mixing soy sauce, sugar, mirin, sake, and water.

7

Heat a pan with oil and butter, then place the potato discs on low heat.

8

Optionally, add seaweed on top of the discs while cooking.

9

Pour the seasoning sauce into the pan and increase to high heat until it starts boiling. Reduce to low heat and simmer slowly.

10

Flip the discs occasionally and spoon the sauce over them until fully cooked and coated.

NÄHRSTOFFE

Pro 1 Portion

🔥

250

Kalorien

  • 4g
    Protein
  • 50g
    Kohlenhydrate
  • 5g
    Fette

💡 Tipps

Serve with honey or sweet red bean paste for a dessert-style dish.For a savory option, pair with roasted seaweed and enjoy Isobeyaki-style.Use gloves while kneading to avoid sticking and ensure cleanliness.

⚠️ Vorsichtsmaßnahmen

Dieses Rezept dient nur zur Inspiration. Die spezifische Anwendung muss entsprechend individueller Unterschiede angepasst werden.