@the_greenquest

🍢 REPAS DU SOIR : Imo mochi Oui, des mochis à base de pommes de terre. Et franchement… c’est une dinguerie 😮‍💨 Ultra moelleux, légèrement chewy, naturellement sans gluten et hyper réconfortants. C’est le genre de recette toute simple qui surprend à la première bouchée. Le plus long ? Attendre qu’ils dorent sans les manger avant 😅 INGRÉDIENTS : 500g de pommes de terre 3 cas bombées de farine de riz gluant sel fin 2 feuilles nori beurre/margarine 🍶 Pour la sauce (j'en ai fait 2 bol puisque poêle pas assez grande pour tous les mochi) : 3 cac de sucre 3 cac de sauce soja 2 cac de mirin 1 cac de fécule de maïs 50mL d'eau 1 cac de beurre/ margarine 🥘 RECETTE Épluchez les pommes de terre, coupez-les en morceaux et faites-les cuire dans l’eau bouillante jusqu’à ce qu’elles soient bien tendres. Égouttez puis écrasez-les encore chaudes en purée bien lisse. Ajoutez la farine de riz gluant et le sel. Pétrir jusqu’à obtenir une pâte lisse et non collante. Roule en boudin et découper des disque de 1cm d'épaisseur. Découper une bande d'algue nori et mettre son slip au mochi. Faire chauffer une poêle avec du beurre puis faire griller les mochi des deux côtés. Pendant ce temps réaliser la sauce en mélangeant tous les ingrédients. Verser la sauce, ajouter la noisette de beurre, cuire à couvert 2 minutes, bien enrober le tout et servir. . [ imo mochi recette japonaise snack japonais mochi de pomme de terre recette facile apéritif street food japonaise fait maison cuisine asiatique plat sans viande comfort food ]

♬ son original - Aude | The Greenquest

🌈 “Joy in Small, Edible Ways — A VIVID Comfort”

Ena Mori’s “VIVID” slips into this imo‑mochi recipe like a spark — a reminder that even the simplest comfort food can carry the same bright, self‑lifting energy as her synth‑pop anthem. The song’s pulse, all color and courage, mirrors the way this recipe transforms humble potatoes into something unexpectedly joyful: golden, chewy, glossy, and alive with personality. Just as Ena Mori turns insecurity into art that radiates confidence, imo mochi turns everyday ingredients into a tiny ritual of self‑uplift — a snack that says you can make something delightful out of anything, even out of doubt, even out of leftovers. It’s a pairing that nudges anyone toward brightness, toward play, toward choosing joy in small, edible ways.

🎶 🎙️ 🔆 🍡 🥔 🍶 🔥 🧈 🌬️ ✨ 🍘 🌾 🍢 🔊 VIVID - ena mori

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🍢 Imo Mochi: The Chewy Potato Snack You’ll Want on Repeat

Inspired by Aude from @the_greenquest

Soft like mashed potatoes, chewy like mochi, golden like a perfect pan-fry.

Imo mochi is one of those quietly perfect snacks: humble potatoes turned into bouncy, pan-fried little discs that eat like a cross between mashed potatoes and mochi. Naturally gluten-free (thanks to glutinous rice flour), they’re crisp on the outside, chewy inside, and wrapped in a strip of nori that makes them feel like tiny, savory treats you’d stumble upon at a Japanese street stall.

The magic is in the texture: the mashed potatoes are kneaded with glutinous rice flour until smooth and elastic, then shaped into coins and belted with nori. A quick pan-fry in butter gives them a golden crust, and a glossy, sweet-salty mitarashi-style glaze clings to every curve. It’s the kind of snack that disappears faster than you can fry the next batch.

They’re perfect as an afternoon bite, a fun appetizer, or a cozy TV snack. And because the sauce makes enough for two rounds, you’re already halfway to your next batch — which you’ll absolutely want.

📝 Ingredients

For the mochi 🥔

• 500 g potatoes
• 3 heaping tbsp glutinous rice flour
• Fine salt
• 2 nori sheets
• Butter or margarine

For the sauce (enough for 2 batches) 🍶

• 3 tsp sugar
• 3 tsp soy sauce
• 2 tsp mirin
• 1 tsp cornstarch
• 50 mL water
• 1 tsp butter or margarine

👩‍🍳 Method

1. Make the potato dough 🥔

Peel and chop the potatoes, then boil in salted water until very tender. Drain well and mash while still hot until completely smooth, with no lumps. Add the glutinous rice flour and a pinch of fine salt, then knead until the dough is smooth, cohesive, and no longer sticky.

2. Shape the mochi 🍡

Roll the dough into a log of even thickness. Slice into discs about 1 cm thick. Cut the nori sheets into thin strips and wrap one strip around the middle of each mochi like a little belt, pressing gently so it sticks.

3. Pan-fry until golden 🧈

Heat a little butter or margarine in a non-stick pan over medium heat. Arrange the mochi in the pan and cook on each side until beautifully golden and lightly crisp on the outside, while still soft and chewy inside. Remove from the pan and set aside briefly.

4. Make the mitarashi-style glaze 🍶

In a small bowl, mix together the sugar, soy sauce, mirin, cornstarch, and water until smooth. Pour this mixture into the same pan, add the butter or margarine, and cook over medium heat, stirring, until the sauce thickens and turns glossy.

5. Coat and serve ✨

Return the mochi to the pan and gently toss or spoon the sauce over them until each piece is well coated and shiny. Serve warm, while the outside is sticky and the inside is still soft and chewy.

🌶️ Little Twists That Wake It Up

Right before serving, you can:

• Sprinkle a pinch of shichimi togarashi or chili flakes for a gentle kick 🌶️
• Add a few toasted sesame seeds on top for nuttiness and crunch ⚪⚫
• Finish with a tiny knob of extra butter in the pan for extra gloss and richness 🧈

♻️ Zero Waste Tip

Leftover imo mochi reheat surprisingly well. The next day, you can:

• Re-crisp them in a pan with a touch of oil or butter until warm and golden again 🍳
• Slice them into bite-sized pieces and add to a simple stir-fry or veggie bowl for extra chew 🍲
• Thread them onto skewers, re-glaze lightly, and serve as fun party bites on repeat 🍢

One batch, many lives — a simple potato dough that keeps finding new ways to surprise you ♻️✨.

#MochiGlow ✨ #PotatoChew 🍢 #GoldenBites 🧈 #StickySnack 🍡 #PanFryMagic 🔥