1 medium Japanese sweet potato (about 275g raw with skin // about 195 cooked without skin )
3 tbsp potato starch (33g)
3-5 tbsp non dairy milk (depending on sweet potto moisture)
2-4 tsp sugar, optional
1 tbsp oil or vegan butter (for frying)
1 tbsp Mirin (17g)
1 1/2 tbsp sugar (22g)
2 tsp soy sauce (10ml)
1 tsp black sesame (5g)
Peel and chop the potatoes. If time allows, soak the potatoes in water for 10 minutes to remove excess starch.
Mash the potatoes until crumbly. Add in the potato starch, non dairy milk (starting with lesser amount) and sugar. Mix and mash until a mostly smooth paste forms. The consistency should be moist but not too wet nor dry. It should hold together and not crumble when rolling– you should be able to easily hold some in your hands without it sticking to your hands. Adjust the amount of milk as needed as some potatoes tend to be more moist or dry.
Divide the paste into 6 portions. Roll into a ball and flatten with the palm of your hands, about 1 cm in thickness. Heat a pan over medium heat with a little oil or vegan butter. Place the sweet potato rounds onto the pan and fry until golden brown on both sides (about 3-4 minutes per side). Remove the potatoes and place it onto a plate. Add sauce ingredients to the pan over medium heat and stir together. Once thickened, add the potato mochi back into the pan and coat it in the sauce. Remove from heat, serve and enjoy!