Potato Oyaki With Meat Soboro

1. 1

   Make the potato dough the night before or earlier. Use hot mashed potatoes; if you are using leftover mashed potatoes, heat them in the microwave for 2-3 minutes on high until hot. Add the cornstarch and salt, and mix well until the dough has cooled.

2. 2

   In the morning, take out the cooled mass and knead it a bit, and divide into 8 pieces. Round and flatten each piece on your palm. Put 1 heaping teaspoonful of soboro in the middle. Gather the dough over the filling, then make a smooth round flat cake. (The dough is very easy to manipulate so this doesn't take much time).

3. 3

   Heat up a large non-stick frying pan over medium heat.Drizzle a little bit of sesame oil in the pan, then put in the formed oyaki (do this in 2 batches if your pan is small). Cook until browned underneath, 5-6 minutes, then turn and cook an additional 3-4 minutes. Brush the cooked side with a little soy sauce using a brush or drizzle on a bit with a spoon. Turn once more and brush the other side with soy sauce.

4. 4

   Remove from the frying pan to a plate, and let cool before packing into bento box.

5. 5

   Formed oyaki can be frozen. Place in a single layer on a sheet of freezer paper on a metal tray. When frozen solid, put the oyaki into freezer bags or a freezer safe container. Use up within a month if possible. The best way to defrost them is in a non-stick frying pan over low heat, which will crisp them up on the outside nicely. You can also microwave them on the high setting, 3-4 minutes for 1 oyaki, 8-10 minutes for 4.

* Per serving · 4 servings · Values may vary.

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