Potato Mochi

1. 1

   Boil the potato in its skins until tender.

2. 2

   Pass the potato through a sieve while hot, then add the milk.

3. 3

   Add the katakuriko and mix well.

4. 4

   Once evenly combined, shape them into small oval patties.

5. 5

   Place the patties in a frying pan with melted butter, season with salt and pepper, and fry until golden brown over low heat.

6. 6

   Flip them over and brown the other sides.

7. 7

   I also tried it with sweet potatoes, which were also tasty as expected.

8. 8

   Adjust the recipe depending on the size of the sweet potato.

9. 9

   While frying them in butter is tasty, I also recommend coating them in a mixture made of 1 part sugar to 1 part soy sauce, then baking them on a sheet of greased aluminium foil.

10. 10

    After about 5 minutes, they'll resemble mitarashi dango.

11. 11

    What's more is that they're oil-free and fuss free, since clean up is easy.

12. 12

    The photo in Step 5 also shows a mitarashi dango style version.

13. 13

    Here is a curry flavored version.

14. 14

    Use the proportion of 1/2 teaspoon curry powder to 1 teaspoon soy sauce for each potato.

No additional tips available.