I’ve been sick the past couple of days, but to celebrate the fact that I have somewhat regained my appetite, here’s an awesome recipe that is both easy and a specialty of our region: imomochi (potato mochi).
- Katakuriko (potato starch), about 25% the weight of the potatoes. Or probably corn starch would work. I use katakuriko and corn starch interchangeably.
- Peel the potatoes and cut into chunks. My potatoes were medium sized, so I cut them into four chunks each to reduce cooking time.
- Boil the potatoes until they are tender, and then drain.
- Mash the potatoes. We used our Kitchenaid mixer.
- Add the katakuriko or equivalent, and mix. (If you are using a Kitchenaid mixer, we recommend the dough hook.) Soon, the mixture will become gelatinous, or as we say in Japanese, mochi-mochi. And… it will be very hard to mix.
- Form the dough into one or more logs, about 1 ½ -2 inches in diameter. Wrap in plastic wrap if you’re not going to use them right away.
- Slice the logs into ½ inch slices.
How to eat:
You have lots of options. You can put them in a soup such as this one, or substitute imomochi for mochi in this one.
We made a simple soup with seasonal root vegetables, konnyaku, mushrooms, and mitsuba (the leaves on top). The broth was dashi with a couple tablespoons of saké and a bit of soy sauce.
Another option is pan-frying. My personal favorite is to fry some leek in butter and add soy sauce, and serve that over the top of the pan-fried imomochi. Or, more traditionally, you can make a simple sauce with soy sauce and sugar.
|Pan-fried imomochi topped with leek|