Name: Potato Cheese Mochi
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Ingredients: 3 Yukon Gold potatoes, scrubbed, skin on, halved; 1/4 cup mochiko (sweet rice flour); 1/4 cup all-purpose flour; 1 1/2 teaspoons kosher salt; One 100-gram (3.5-ounce) block low-moisture mozzarella, cut into 1-inch cubes; 2 tablespoons vegetable oil; 4 tablespoons unsalted butter; 3 1/2 tablespoons teriyaki sauce; 1 tablespoon soy sauce; 2 scallions, sliced

Directions

Bring a medium pot of water to a boil. Add potatoes and boil until cooked through, about 10 minutes. Drain and cool. Once cool enough to handle, squeeze the potato flesh out of the skins – this is an easy way to peel potatoes.
Put the potato flesh through a ricer into a bowl. Add the mochiko, all-purpose flour and salt and mix to combine. Take some of the potato mixture and roll it into a ball about the size of a golf ball. Flatten it into a disk. Stuff the disk with one mozzarella cube and mold it so the cheese is encased inside the potato disk. Continue until all the potato mixture and cheese is used up.
Preheat a large cast-iron pan until it is ripping hot. Add the oil and pan-sear the mochi on each side until golden brown, 2 to 3 minutes per side. Remove from the pan. Add the butter to the pan and cook until the butter browns, 3 to 4 minutes. Add the mochi back to the pan along with the teriyaki sauce and soy sauce. Cook for another couple of minutes, basting the mochi with the sauce.
Place the mochi on a platter, pour butter mixture left in the pan over and garnish with scallions.

Potato Cheese Mochi

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