When I consider meals that “sparks pleasure”, to borrow the phrase of a well-known house organiser, I don’t consider multicoloured muffins or the smoke and dance of Mexican restaurant sizzlers. It’s the enjoyable, playful chewiness of the Japanese glutinous flour rice muffins referred to as mochi that I would like. Usually they’re candy, full of adzuki beans or peanuts, however they can be savoury, as in at present’s recipe. Right here, they’re fried like pancakes to offer them a toasty, crisp exterior earlier than being coated in a deeply flavourful and darkish sesame sauce.
Candy potato yaki mochi with black sesame sauce
You’ll want glutinous rice flour which you should purchase from most Asian grocery shops and on-line from the likes of Sous Chef, and black sesame seeds, which is able to probably be present in the identical place, in addition to bigger supermarkets. This makes a number of sauce, so maintain any leftovers for as much as per week and use as a dip for greens.
Prep 10 min
Cook dinner 50 min
For the mochi
500g candy potato, peeled and lower into chunks
200g glutinous rice flour
¾ tsp fantastic sea salt
4 spring onions, trimmed and finely sliced
For the sauce
100g black sesame seeds
½ tsp chilli flakes
1½cm piece recent ginger, peeled and roughly chopped
1 garlic clove, peeled and roughly chopped
3 tbsp rapeseed oil, plus additional for cooking
1½ tbsp mild soy sauce
1½ tbsp rice vinegar
Put the candy potato in a pan of water, cowl with freshly boiled water, then set over a medium-high warmth and simmer for about 15-20 minutes, till tender – the potato ought to really feel delicate and never resist a knife when poked. Drain right into a colander, then put the colander of drained potatoes over the new pan and depart to steam dry and funky down.
Whereas the candy potato is cooking, make the sauce. Warmth a small frying pan on a low to medium warmth till actually sizzling. Add the sesame seeds, chilli, ginger and garlic, and stir-fry for six to eight minutes, taking care they don’t catch and burn, then take off the warmth. Depart to chill, then tip right into a blender and add the three tablespoons of oil, six tablespoons of water, the soy sauce and rice vinegar, and mix to a clean, fairly runny sauce (assume tahini).
When the candy potato is cool, tip it into a big bowl and add the flour, salt and spring onions. Knead together with your arms till you may have a clean, agency and bouncy dough that’s related in consistency to Play-Doh.
Drizzle some oil into a large, non-stick frying pan, swirl round to coat the bottom, then set over a medium warmth till very popular. Pull off a ball of the candy potato dough (roughly a tenth of the whole, or 60g), then roll and flatten it right into a spherical between your palms, to make one thing about ½cm-thick x 10cm in diameter. Repeat with one other couple of candy potato balls, then place all three flat within the pan. Cook dinner for 4 to 5 minutes, flipping them as soon as midway, till the tops and bottoms are properly browned and the mochi are beginning to puff up a bit within the center. Slide out or take away with a spatula, and repeat with the remainder of the dough. Serve heat or at room temperature, drizzled with the black sesame sauce.