Miso Imo Mochi (Japanese Sweet Potato Cakes with Miso Glaze)
A comforting take on Imo Mochi, made with sweet potatoes and coated in savory-sweet miso glaze.
Equipment
- Pot
- Mixing bowl
- Potato masher or fork
- Non-stick pan or skillet
- Spoon or spatula
- Small saucepan
- Tongs or chopsticks
- Measuring scale or cups
- Paper Towels
Ingredients
For the mochi:
- 300g sweet potatoes peeled and cubed
- 90g potato starch
- 60g all-purpose flour
- salt for boiling water
- 1/4 cup oil for frying
- seaweed strips (nori) for wrapping
For the miso glaze:
- 1 ½ tbsp light soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 2 tbsp honey
- 1 tbsp miso paste
- 1 tbsp unsalted butter
Instructions
- Boil and Mash. Bring a pot of water to a boil with a pinch of salt. Add the sweet potatoes and cook until fork-tender. Drain, then mash in a large bowl.
- Make the Dough. Add potato starch and flour to the mashed sweet potatoes. Mix until a soft, pliable dough forms.
- Shape and Wrap. Divide the dough into small portions and shape into flat round mini patties, then wrap each one with a strip of nori.
- Pan-Fry. Heat oil in a pan over medium heat. Fry the mini patties on both sides until golden and lightly crisp.
- Drain. Transfer them to a plate lined with paper towels to drain any excess oil.
- Make the Glaze. Add all the glaze ingredients to a small saucepan. Whisk well and bring to a gentle boil, then lower the heat and stir until the butter is fully melted and the sauce is smooth and glossy.
- Glaze the Mochi. Add the fried mochi to the sauce and let them soak for about a minute per side, making sure they’re well coated.
- Serve. Plate the glazed mochi and drizzle with any leftover sauce. Best enjoyed warm.
