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Ingredients and seasonings required in make

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

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. Some wrap nori around the tofu like my isobeyaki potato mochi whereas some use aonori, which is dried fine green laver.

Steps 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. I sometimes like mine to be a golden brown color on top so I leave it in there. See recipes for Trevally 'Isobe-age' Tempura too. Great recipe for [Farmhouse Recipe] Isobe-yaki Fried Potato Mochi Wrapped with Seaweed. I adjusted the amount of katakuriko and the pan-frying time.

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