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Thanksgiving Appetizers

Sweet Potato Mochi

2 servings
Vegan Diet, Vegetarian Diet, Japanese Shallow Frying

These savory cakes come together easily with precooked or leftover sweet potatoes. They are pan-fried to a crispy perfection then brushed with a sweet and salty soy glaze making them perfect for a delicious snack. You can even customize the flavor by topping them off with a sprinkle of sesame...

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... seeds, furikake, or scallions.

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Chef Marisa Chef Marisa Resident Chef
November 7, 2024
Sweet Potato Mochi on the plate
  • 15 min.
  • 15 min.
  • 1/5
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Ingredients:

Sweet Potato Mochi

Sweet Soy Sauce

Tools:

Directions:

1. Make the Sweet Potato Mochi

Add the sweet potatoes to a medium sized bowl. Using a fork or potato masher, mash the sweet potatoes to eliminate large lumps. The mixture should be mostly lump free. Stir in the potato starch and salt. Mix until well incorporated.

2. Form the Mochi Cakes

Divide the dough into 6 portions. Roll each portion between the palms of your hands to form balls. Flatten them into a disk shape and set aside.

If dough is overly sticky, it helps to dust your hands with a little extra potato starch.

3. Fry the Sweet Potato Mochi

Heat a drizzle of oil in a frying pan over medium high heat. When the pan is ready, add the prepared mochi. Pan fry on each side until golden, about 2 minutes per side.

4. Make the Sauce

While the mochi are frying, mix togeher the soy sauce, sugar, and vegetable stock. Stir well and set aside.

5. Cook the Sauce

Remove the mochi from the pan when they are golden on both sides. Pour the soy sauce mixture into the pan and reduce heat to medium. Stir constantly until the sauce slightly thickens, about 2 minutes.

6. Finish The Sweet Potato Mochi

Using a pastry brush or a spoon, brush 1 side a mochi with some of the sauce. Stick 1 strip of nori on the side of the mochi brushed with sauce for easy handling. Flip the mochi over, brush it with some of the sauce and stick the loose end of the nori strip to it. Repeat with remaining mochi.

Serve warm with any leftover sauce for drizzling.

About the Author:
Chef MarisaResident Chef
# 4
  • Published Recipes: 12
  • Av. Recipe Evaluation:
  • Member since: 2024-09-16
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