En-cas
Imomochi (Potato Mochi with Soy Butter Glaze)
40 minPour 3Nutri-Score C€€
C
40 min
40 minImomochi (Potato Mochi with Soy Butter Glaze)
ce qu’il vous faut
Ingrédients
potato (peeled and cut)Fruits et légumes350 g
glutinous rice flourÉpicerie35 g
salted butter (for the dough)Produits laitiers15 g
milkProduits laitiers15 ml
light soy sauceÉpicerie30 ml- mirinÉpicerie30 ml
sugarÉpicerie25 g
waterAutres15 ml- salted butter (for the sauce)Produits laitiers15 g
- nori sheet (optional, for wrapping)Épicerie2 morceaux
- oil (for frying)Épicerie30 ml
par portion
Nutrition
266kcal
- Glucides
- 35 g
- Protéines
- 3 g
- Lipides
- 13 g
ce que vous utiliserez
Ustensiles
Casserole
Poêle
Saladier
Presse-purée- Tamis
- Plaque de cuisson
pas à pas
Préparation
- Étape 1
Boil the potatoes
- Peel and cut the potatoes, then boil them in salted water until super tender.
- Drain well.
- Étape 2
Mash the potatoes
- Pass the potatoes through a ricer or a strainer and mash until smooth.
- Étape 3
Make the dough
- Add the glutinous rice flour, butter and milk to the mashed potato and stir until combined.
- Étape 4
Shape the patties
- Portion the mixture into 6-7 balls and flatten into patties.
- Wrap each patty with a nori sheet if you like, then set aside.
- Étape 5
Make the soy glaze
- In a small saucepan, combine the soy sauce, mirin, sugar and water.
- Simmer to reduce, then remove from the heat and stir in the butter.
- Étape 6
Fry the potato mochi
- Heat the oil in a pan over medium heat and fry the patties on each side until golden brown.
- Remove the excess oil from the pan.
- Étape 7
Coat in sauce and serve
- Off the heat, add the soy sauce mixture and the butter to the pan.
- Flip each patty to coat in the sauce.
- Serve and eat right away.