Hokkaido Potato Imomochi

Name: Hokkaido Potato Imomochi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: potatoes 800 g; water for boiling 1500 ml; potato starch 40 g; salt 1 pinch; butter 20 g; perilla seeds 1 tbsp; white sesame seeds 1 tbsp; sugar 2 tbsp; soy sauce 2 tbsp

Quick answer

Total time: 45 min
Level: Easy
Servings: 4 servings
Ingredients: 9

About this dish

In Hokkaido, where potatoes were plentiful and glutinous rice was not, potatoes took the place of rice to give this snack, also called imodango, its mochi-like chew.

Browned slowly in butter, each thick round turns golden and crisp outside while the center stays dense and stretchy. A sauce of ground perilla seeds and white sesame with sugar and soy sauce adds a nutty, sweet-salty finish.

Ingredients

servings

IngredientAmount

salt1 pinch

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Instructions

5 steps

1

Peel 800g potatoes and cut into even pieces.

Place them in a pot with 1500ml water, bring to a boil, and cook over medium heat for about 15 minutes, until a chopstick passes easily through the center.
2

Drain the potatoes completely and mash while hot.

Add 40g potato starch and 1 pinch salt, then knead for 3 minutes, until smooth and sticky like mochi.
3

Divide the dough into 8 portions, compress each firmly, and shape into discs about 7cm wide and 1.5cm thick.

Smooth the edges so no cracks remain.
4

Melt 20g butter in a frying pan over medium-low heat.

Cook the imomochi for about 4 minutes per side, until deep golden and hot through the center.
5

Finely grind 1 tablespoon perilla seeds and 1 tablespoon white sesame, then mix with 2 tablespoons sugar and 2 tablespoons soy sauce. Serve the sauce with the warm imomochi.