Steps

1. Remove seeds and pulp from **350g pumpkin**.
   🕒 00:43
2. Cut the pumpkin into **1-3cm cubes** and peel.
   🕒 00:51
3. Place the peeled pumpkin in a bowl, cover with plastic wrap, and microwave for **5 minutes on 600W**.
   🕒 01:18
4. Stack **4 slices of sliced cheese**, cut into **4 equal pieces**, and roll up tightly from the edge.
   🕒 01:29
5. Mash the microwaved pumpkin with a fork or masher.
   🕒 01:58
6. Add **1 pinch of salt** and **5 tbsp potato starch** to the mashed pumpkin and mix. (Key Tip!) Adjust the amount of potato starch based on the pumpkin's moisture content to achieve a thick, dough-like consistency.
   🕒 02:06
7. Melt **10g butter** in a frying pan over low heat, being careful not to burn it.
   🕒 02:31
8. Lightly oil your hands to prevent the pumpkin dough from sticking.
   🕒 02:42
9. Take a portion of the dough, place a rolled cheese piece in the center, and wrap the dough around it, shaping it into a ball. (Key Tip!) Seal tightly to prevent the cheese from leaking out.
   🕒 02:49
10. Place the pumpkin mochi pieces in the heated frying pan.
    🕒 03:08
11. Once the bottoms are golden brown, flip them over.
    🕒 03:38
12. Cover with a lid and steam-fry over **low to medium heat** for **1 to 1 minute 30 seconds**.
    🕒 03:49
13. Once browned on the surface, turn off the heat and lightly wipe away any excess oil if present.
    🕒 04:05
14. In the same frying pan with the melted butter, add **1 tsp mirin**, **1.5 tsp soy sauce**, and **1 tsp sugar**. Stir over medium heat until the mochi are coated.
    🕒 04:11
15. The sauce will thicken and become glossy. It's ready!
    🕒 04:31
16. Transfer to a plate and sprinkle with **toasted sesame seeds** if desired.
    🕒 04:47