Steps

1. Thoroughly wash potatoes, net 300g and thinly peel them. Pro Tip! For new potatoes, you can rub them to remove the skin. For regular potatoes, peel them.
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2. Cut the peeled potatoes into bite-sized pieces.
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3. Place the cut potatoes and water 1 tbsp in a heatproof container, cover, and heat in a 600W microwave for 6 and a half minutes. Pro Tip! Use a microwave to save the effort of boiling water.
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4. Mash the heated potatoes with a potato masher. Pro Tip! If you don't have a masher, a fork can be used as a substitute. Having the right cooking tools can shorten cooking time.
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5. Add Ajishio (seasoned salt) 3-4 shakes, potato starch 3 tbsp, and nutmeg 3 shakes to the mashed potatoes, and mix by kneading with your hands. Pro Tip! Adding potato starch gives a crispy texture when pan-fried and a chewy texture when boiled.
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6. Once the mixture comes together into a mass, roll it into small balls and shape them into potato mochi.
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7. Arrange the shaped potato mochi in an ungreased frying pan.
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8. Place the frying pan over medium heat.
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9. Drop butter 10-15g onto the potato mochi and cook, allowing the mochi to absorb the butter. Pro Tip! It's good to start with about 10g of butter.
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10. Once the potato mochi puffs up slightly, gently press them and cook thoroughly until both sides are crispy and browned.
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11. Plate the cooked potato mochi and sprinkle Ajishio (seasoned salt) from the outside as a finishing touch. Pro Tip! Regular salt is fine, but seasoned salt enhances the umami.
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12. Optionally, sprinkle a small amount of garlic powder. Pro Tip! Butter and garlic powder pair well together. Black pepper is also recommended.
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