Grind the dried shrimp with a mortar and pestle to a fine powder. Bring the cream cheese to room temperature.
Peel the potatoes and cut into quarters. Cover them with plastic wrap and cook them in the microwave. Mash while still hot. Combine the cheese and katakuriko and knead well into the mashed potatoes.
Season generously with salt and pepper. Divide the mixture into 3 portions. Mix in aonori seaweed powder to one, and the dried shrimp to another.
Add the white sesame seeds to the plain white mixture and make it into 6 balls.
Form the other two colored mixtures into balls as well.
Put a generous amount of oil in a frying pan and cook the balls over low heat, rolling them around.
When all of the balls are cooked, microwave them for 1 minute. This will help make them chewy.
Thread 3 balls on each skewer, and they're ready to serve.
"Sakura Mochi Style" (Recipe ID: 1754956)
Story Behind this Recipe
I was chosen to be a recipe tester. The theme was,"Spring pot-luck recipes that go well with Kirin Free" (a nonalcoholic beer), so I made them like tricolored dumplings. It's an arrangement of Sakura-colored buttered potatoes (Recipe ID: 1131165).
I cooked the potatoes in a microwave-safe plastic container for approximately 4 minutes. If you brown the balls too much, the colors won't be as pretty, so it's best to cook them slowly over low heat. Microwaving them at the end makes them chewier.