Fried Potato Mochi Recipe

Serious Eats
Serves: 12 Save

Ingredients (16)

  • For the Mochi:
  • 1 1/4 pounds (565g) peeled, 2-inch Russet potato chunks, from about 1 1/2 pound (680g) Russet potatoes (see note)
  • 3/4 cup (145g) unmodified potato starch, such as Bob’s Red Mill (see note)
  • 1/2 cup plus 2 tablespoons (150ml) cold water
  • 2 1/2 teaspoons (8g) instant dashi, such as Hondashi (see note)
  • Nonstick cooking spray
  • For the Sauce:
  • 1/2 cup (120ml) mirin
  • 1/2 cup (120ml) cold water
  • 1/4 cup (60ml) soy sauce
  • 1/4 cup (1 3/4 ounces/50g) sugar
  • 1 tablespoon (12g) potato starch
  • 2 medium garlic cloves (10g), peeled and lightly smashed
  • To Fry and Finish:
  • 1 cup (235ml) vegetable oil
  • 2 full-sized nori sheets, cut into 1-inch by 7-inch strips (optional)

Directions

Learn how to make this recipe at Serious Eats

Go to Recipe

Frozen Strawberry Paloma

The Bar

Ingredients (8)

  • 9 oz. Don Julio Blanco Tequila
  • 1 cup Ice
  • 3 cups Frozen Strawberries
  • 1 1/4 cups Grapefruit Juice
  • 2.5 oz. Lime Juice
  • 4 oz. Agave
  • Pinch of Salt
  • Fresh Strawberry Garnish
Save
Add to List

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!