Imo Mochi (Japanese Potato Rice Cakes)

Ingredients

• •500 g potatoes
• •80 g potato starch
• •2 tbsp soy sauce
• •1 tbsp sugar
• •1 tbsp neutral oil

Directions

1. 1Boil the potatoes until completely soft, then drain and mash them smooth while still hot.
2. 2Work the potato starch into the hot mash until it forms a springy, slightly tacky dough.
3. 3Shape into eight flat rounds about a centimetre thick.
4. 4Fry in the oil over medium heat for four minutes a side until golden and crusted.
5. 5Mix the soy sauce and sugar, pour into the pan, and turn the cakes until the glaze thickens and coats them.
6. 6Serve hot, while the chew is at its best.

💡 The starch must go into hot mash. Once the potato cools it will not gelatinise and the cakes turn crumbly instead of chewy.

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