Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Potato mochi dough
To shape
Glaze
To fry the mochi
How it's done
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Potato mochi dough
Place a steamer basket into a wide pan, fill with water until it is just below the bottom of the basket, add the potatoes, cover and cook over a medium heat for approx. 20 mins. until soft. Allow the potatoes to cool slightly, then pass them through a food mill into a bowl or mash them finely with a fork. Mix in the cornflour, oil and salt, knead to form a homogeneous dough.
To shape
Divide the dough into 12 equal portions. Halve one portion of dough, flatten a little, fill with 1/12 of the cheese. Flatten the second half of the dough a little also, place it over the filling, press the edges together firmly and shape into a square. Repeat with the remainder of the dough and filling.
Glaze
Place the sugar, mirin and soy sauce in a small bowl, mix well until the sugar has dissolved.
To fry the mochi
Heat a dash of oil in a wide non-stick frying pan. Fry the mochi in batches for approx. 4 mins. on each side, remove, keep warm. Pour the glaze into the hot pan, reduce to a syrupy consistency. Cut the nori sheet into 12 squares, brush the mochi with the glaze, immediately place the pieces of nori on top, serve hot.
How-tos
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