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Easy! Chewy! Taro Potato Mochi Dumplings

Easy! Chewy! Taro Potato Mochi Dumplings

I made these mochi dumplings out of leftover taro potatoes that were just lying around! They're much softer than regular mochi rice cakes and are irresistibly delicious!

Ingredients: 4 medium-sized dumplings

Taro root potatoes, skin removed
100 g (about 2 medium-sized)
Katakuriko
1 tablespoon
・ Soy sauce
1 scant tablespoon
・ Sugar
1 scant tablespoon
・ Katakuriko
1/3 teaspoon

Steps

1. Rinse the taro root potatoes, wrap in plastic wrap, then heat in the microwave for 2.5 to 3 minutes.
2. Remove the skins, spread them on a sheet of parchment paper, then mash! Mash until smooth, without any lumps.
3. Add the mixture of soy sauce, sugar, and katakuriko to the pan, coat the mochi dumplings in the sauce, then serve.
4. Divide into four portions, then cook in a pan with 1/2 tablespoon of oil.
5. Cook both sides until golden brown.
6. Add the mixture of soy sauce, sugar, and katakuriko to the pan, coat the mochi dumplings in the sauce, then serve.
7. They also taste great wrapped in nori seaweed!
8. Or, instead of using the sauce, liberally coat with kinako (roasted soy powder and sugar with a 1:1 ratio).

Story Behind this Recipe

I love regular mochi, but I thought I could get an even chewier texture with taro root potatoes. As expected, they turned out great! They're also delicious coated in kinako powder.