An underrated and easy snack recipe for potato mochi, inspired by a musubi glaze. It's a fun and cute dish for sharing, with optional nori paper for an umami boost and an easy 'handle'. The glaze can be made spicy with sriracha if desired.
1. Boil potatoes until soft (test by poking with a knife; if it cuts through easily, it’s ready!). Depending on size, it could range from 10-20 minutes of boiling.
2. Mash potatoes in a bowl, then set aside to cool (you may leave in the fridge to help cool it faster).
3. Mix sugar, soy sauce, and mirin together in a bowl, set aside.
4. Once potatoes are cool to touch, add potato starch, mix together, then form small ‘disks’ with your hands (if disks keep falling apart, add in increments of 1 tbsp of water to the entire mashed potatoes until they are easily malleable).
5. Heat a nonstick pan with oil. On medium heat, sear both sides of your potato disks until golden brown. Turn to medium-low heat and add your sweet soy mix; let the sauce reduce until a sticky consistency & coat both sides of the potato mochi. Take off heat & set aside.
6. Cut nori paper into mini rectangular sheets, the same amount as your potato mochi. Once the potato mochi is cool enough to handle, pick up with the cut nori paper & enjoy!
