Potato mochi with cheese filling

Supplements and sauces Asian cuisine dinner
Total: 40 min. | Active: 40 min.
vegetarian

A small bite brimming with contrasts – soft, melting, sweet and salty. These potato mochi are made from a smooth dough with melted cheese and are fried until golden brown. A glaze made from soy sauce and mirin gives them a shiny finish and a sweet & sour depth, while a piece of nori adds the perfect Japanese touch.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 12 pieces

Potato mochi dough
800 g mealy potatoes , peeled, cut into approx. 2.5 cm pieces
60 g Maizena cornflour
2 tbsp sunflower oil
1 tsp salt
To shape
200 g grated mozzarella
Glaze
3 tbsp sugar
4 tbsp mirin (rice wine)
4 tbsp soy sauce
To fry the mochi
  oil for frying
1  nori sheet

How it's done

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.

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