You are|Are|Again} looking for idea recipes [farmhouse recipe] isobe-yaki fried potato mochi wrapped with seaweed that are appetizing? How to make it is indeed difficult and easy. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious [farmhouse recipe] isobe-yaki fried potato mochi wrapped with seaweed should had aroma and taste that can provoke our taste buds.

There are several things that more or less affect the taste quality of [farmhouse recipe] isobe-yaki fried potato mochi wrapped with seaweed, first from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare [farmhouse recipe] isobe-yaki fried potato mochi wrapped with seaweed delicious home, because as long as you know the trick, this dish is could become dish special.

Ingredients and seasonings used for make

1. Use 3 Potatoes
2. Prepare 4 sheets Flavored nori seaweed
3. Take 5 tbsp Katakuriko
4. Prepare 1 tsp Butter (or margarine)
5. Prepare 1/2 tsp Salt
6. Prepare 1 Soy sauce

They are incredibly easy to make, and tastes delicious. Make sure your hands are dry and well-dusted with potato starch. Remove the potatoes and place it onto a plate. Add eggs and chopped green onions.

Instructions to cook [Farmhouse Recipe] Isobe-yaki Fried Potato Mochi Wrapped with Seaweed:

1. Peel the potatoes, and place them in enough water to cover them. Boil until a skewer pierces through. Drain the water, and mash.
2. While Step 1 is still hot, add the katakuriko and salt, and mix and knead well. Divide into 4 portions, and roll into balls.
3. Heat the butter in a frying pan. Fry the Step 2 top surface for 3 minutes, and flip. Cover with a lid, and fry another 3 minutes over low medium.
4. Brush generous amounts of soy sauce on both sides, wrap with nori seaweed, and it's done.
5. Try these Potato Mochi Dumplings with Cheese https://cookpad.com/us/recipes/170088-potato-mochi-dumplings-with-cheese (see recipe)
6. Done and ready to serve!

It sounds kind of plain, but there's something about the mix of crispy chewy mochi, sweet and savory soy sauce, and seaweed that tastes absolutely stellar. Made from potatoes and potato starch, potato mochi (jagaimo mochi) doesn't actually contain any mochi, but has a texture. The most commonly known isobe yaki is mochi with seaweed. Tofu isobe yaki is similar, but with tofu. There are a few variations of tofu isobe-yaki.

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