Steps

1. Remove any eyes from 3 potatoes and wash them thoroughly.
   🕒 00:55
2. Wrap each washed potato individually with plastic wrap.
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3. Heat the plastic-wrapped potatoes until a skewer can be easily inserted. After heating, remove from the plastic wrap and let cool slightly.
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4. Place the cooled potatoes into a zipper bag and mash them by hand, skin and all. **(Key Tip!)** The skin of new potatoes is edible, so you can leave it on if you prefer, or remove it if you're concerned.
   🕒 02:36
5. Add 3 tbsp Potato Starch and a pinch of salt to the bag with the mashed potatoes. Knead well until it forms a smooth, mochi-like dough. **(Key Tip!)** Kneading like bread dough with your body weight will result in a very smooth, creamy mochi texture. If using a regular plastic bag, consider using two layers for extra durability.
   🕒 03:32
6. Take a portion of the kneaded dough and shape it into bite-sized pieces.
   🕒 05:02
7. Heat vegetable oil, as needed, in a frying pan. Place the shaped imo mochi in the pan and cook until golden brown on both sides.
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8. If not browned enough, add more vegetable oil, as needed, and continue to cook until golden brown.
   🕒 06:24
9. Once the imo mochi are golden brown on both sides, remove them from the pan.
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10. Wipe the surface of the frying pan, add 1 tbsp Sugar, 1 tbsp Mirin (Sweet Rice Wine), 1 tbsp Cooking Sake (Rice Wine), and 1 tbsp Miso. Stir and heat until it thickens into a sauce.
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11. Brush or coat the cooked imo mochi with the prepared miso sauce.
    🕒 07:51
12. Serve with dried seaweed (nori), as needed, if desired.
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