Hooked on this texture! Refined Potato-mochi
It is a food made by crushing and fried potatoes. The taste is similar to teriyaki. The name comes from the chewy texture that similar to mochi (rice cake). Depending on the area, it’s used may be potatoes or taro. This time I will use taro.
ECO point
You can use the same oil 4 to 5 times. The potato skin has a deodorant effect, and when fried, it deodorizes the scent. But if it’s been over 2 weeks, it’s bad for your health. When throwing it away,Soak the oil in newspaper and throw it away so that it does not flow into the sink! A powder that can easily harden oil is sold in Japan for about $ 1. If you throw it in the sink, it will affect the environment like sea, river, nature, living thing etc…
Ingredients (For 1 serving)
- About 8 taros
- Potato starch 1 tbsp
- Raw Fu as needed
- Soy sauce 2 tbsp
- Cooking sweet sake (Mirin) 2 tbsp
- Sugar 2 tbsp
- Fried oil
- Sesame as needed
How to make
- Peel the taro and boil it until it is tender.
- Crush the taro and add the potato starch and mix.
- Take an appropriate amount of crushed taro and form it into a round shape.
- Put soy sauce, cooking sweet sake(mirin) and sugar in a pan and heat.
- Heat the oil and fry the formed taro until it reaches 170 ° C until it becomes brown.
- Let’s fry the raw fu together. Raw Fu is in about 30 seconds to 1 minute.
- Put the sauce made in step 4 on the fried taro, sprinkle with sesame seeds, and decorate the fried fu.
Point
If the taro that forms is sticky, add a little more potato starch.
