00:00This imo mochi carries Hokkaido's pioneering spirit.
00:03Desperate farmers turned abundant potatoes into starchy golden perfection when rice wouldn't grow.
00:09Let's recreate it in your own kitchen.
00:12For a printable version of this recipe, visit my website, just google potato mochi starchy to find me.
00:19Wash and peel 230 grams of potatoes, cut them into evenly sized chunks.
00:25For our potatoes today, we're using starchy varieties.
00:27I've got some beautiful Kitakari potatoes here.
00:31The key is choosing potatoes labelled starchy or floury at your grocery store.
00:36Fly them into a pot of cold water with a generous pinch of salt.
00:40Bring it up to a boil and cook until the pieces are fork tender, about 10-15 minutes depending on
00:47size.
00:48Drain the potatoes and move them to a large heatproof bowl.
00:52While they're still hot, mash until smooth.
00:55Rest just until they're cool enough to handle, about 5-10 minutes.
01:00Now add the flavour and texture enhancing ingredients.
01:02Ingredients 3 tablespoons of shredded melted cheese, 2 tablespoons of potato starch, 1 tablespoon of grated parmesan cheese,
01:121-2 teaspoon of sugar, and 1-4 teaspoon of salt.
01:15For melting cheese, I use gold oil for mine, but you can go for cheddar instead too.
01:21For starch, potato starch is traditional in Hokkaido, but if not, you can substitute with corn or tapioca starch.
01:28And finally, for hard cheese, you can also use powdered cheese instead of freshly grated parmesan.
01:35Knead by hand until everything is evenly distributed, and the dough feels like soft Play-Doh.
01:41Peelable, but not sticky.
01:43If it's sticking, dust in extra potatoes at 1 teaspoon at a time.
01:47If it's cracking or crumbly, add a few drops of water and knead again.
01:53Divide the dough into 5 equal pieces, then roll each one into a small oval patty, 1-1.5cm thick,
02:02and 6-8cm across.
02:05You're aiming for more of a petite hamburger than a pancake, so that the centre stays satisfyingly chewy.
02:12If your shapes look lovingly irregular, that's absolutely fine.
02:17Set a pan on the stove while it's still cold, drizzle in 1 teaspoon of neutral oil, place the patties
02:24in with a little space between them, drop half a tablespoon of butter in the centre, then turn the heat
02:31to medium-low.
02:32When you hear a gentle steady sizzle, let them go for 4 minutes until the bottoms form a golden crust,
02:39flip and repeat.
02:41When both sides are golden and they feel lightly springy to a press, splash in 1 tablespoon of water, cover,
02:49and steam for 1 minute.
02:51Remove the lid, let the excess moisture evaporate, and take the pan off the heat.
02:56While those rest, make the glaze.
02:58In a small saucepan, combine 1 tablespoon of Japanese soy sauce, 1 tablespoon of mirin, and 1 tablespoon of sugar.
03:06Bring it to a gentle boil over medium heat, stirring until it turns syrupy.
03:11As always, all ingredients and exact measurements for this recipe can be found in the description box below.
03:17It should be glossy enough to coat the back of a spoon without racing off it.
03:21And there you have it.
03:22Golden potato mochi with a glossy sweet soy sauce.
03:26Crisp at first bite, then wonderfully chewy with battery edges and a subtle dairy richness from the cheese.
03:35Want even more delicious recipes?
03:37Grab my free cookbook from the link in the description.
03:41Okay, let's go over the ingredients one more time.
03:44And if you're ready to cook, grab the written instructions by clicking the full recipe box with a picture that's
03:49about to pop up on your screen.
03:51Here we go, the link to the full recipe is on the screen for you now.
03:54And if you want to watch more similar videos, don't miss my taiyaki video popping up on your screen as
04:00well.
04:00Thank you so much for watching and I'll see you in the next one.
04:03Bye.
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