Karaimo Nettabo (Sweet Potato Pounded Mochi)

Name: Karaimo Nettabo (Sweet Potato Pounded Mochi)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: sweet potato 600 g; plain cut mochi 200 g; kinako roasted soybean flour 50 g; sugar 50 g; salt 1 g

Quick answer

Total time: 50 min
Level: Medium
Servings: 8 servings
Ingredients: 5

About this dish

There is three times as much steamed sweet potato as mochi, so the pounded dough turns out golden, soft and stretchy.

Most of the sweetness sits in the sugared kinako coating rather than in the dough. Store-bought cut mochi steams on top of the potato in the same basket, which saves cooking glutinous rice separately.

Ingredients

servings

IngredientAmount

kinako roasted soybean flour

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Instructions

5 steps

1

Peel 600g sweet potato, cut into 3cm pieces, soak in cold water for 5 minutes, and drain.

Place in a steaming basket over strong steam and cook over medium-high for 18 minutes.
2

Arrange 200g mochi over the sweet potato without pieces touching, cover, and steam 7 to 10 minutes more.

When a skewer passes easily through the potato and the mochi stretches softly throughout, transfer everything immediately to a large mortar.
3

Wet the pestle and pound the hot sweet potato and mochi for 8 to 10 minutes, pressing and folding.

Work the bottom and sides until yellow potato and white mochi become one uniform color with no large lumps.
4

Mix 50g kinako, 50g sugar, and 1g salt on a wide tray.

Dampen your hands, divide the hot dough into 8 portions, and roll each piece through the kinako mixture until generously coated on every side.
5

Arrange without touching and cool 10 minutes so the coating sets.

Mochi can lodge in the throat, so tear off small bites and chew slowly; cut it still smaller and supervise closely when serving children or older adults.