Jagamochi - Pan-fried Potato Dumplings
Oh, jagamochi... What fond memories I have of nights out with the other exchange students at our favorite izakaya... Drinking beer, eating edamame and jagamochi among other things and having the best time of my life. Jagamochi are so yummy! Crispy outsides combined with soft and chewy insides... They have the same kind of texture as fresh mochi but are made from potatoes and the process is so much easier. If you like potatoes, you have to try them!
I came upon the recipe for these in Youtube and even though they seemed to be a dessert/snack, served with sweet soy topping, I remembered those salty-crispy on the outside, soft in the inside chewy balls of potato from my exchange time in Tokyo. I was surprised to find out that they are so easy to make! Even though it requires me to take the food processor and afterwards clean it up, I made them at least weekly last summer and autumn after I had discovered them again last spring. In the original recipe Ai makes them from spring potatoes, but I've made them from normal (salad/cooking) potatoes mostly as at first there weren't Finnish spring potatoes on the market (for obvious reasons). One time last autumn when I was all prepared to take the photos, I somehow failed in making a silky potato batter. There were these hard lumps of potato despite the vigorous mixing with the food processor. I just continued with that batter "for the sake of photos", but one could definitely see the uneven surface and especially the uneven crispy surface once fried. I think the problem then were the autumn potatoes so after that I didn't cook them and this recipe ended up waiting for the next inspiration to take the photos. After that I had many occasions when the batter failed miserably again: the batter ended up too loose, which was probably the fault of too vigorously mixing (as I wanted to avoid the lumps...).
Recently it was surprising to find out a recipe for potato "doughnuts" from this Finnish food blog as the recipe reminds so much of these jagamochi!
Snack to go with your beer or just as is when you're in serious need of potato comfort.
Ingredients:
- 3 potatoes (about 300 g in total)
- 3 Tbsp potato starch
- a pat of butter or some oil
- 1/4-1/2 tsp salt
Instructions:
- Cook the potatoes with their peels on.
- Peel them straight after cooking.
- Place them to food processor while still hot, mash them with a fork and fold the potato starch and salt into the mash. Process the mash until it forms a ball (and not any time longer, as the batter will get too loose then).
- Roll with dampened hands into small balls (I like to make them about the size of a walnut). Skewer the balls to a bamboo stick for easy turning.
- Heat up a frying pan, add some butter or oil and fry the balls until they are crispy.
- Enjoy while still warm. (I like to dip this plain version with soy sauce, in which case I use only the tiniest amount of salt in the batter if any.)
*Nutritional information is based on average values and is a rough estimate.
Nauti oluen kanssa tai ihan sellaisenaan perunaisena välipalana.
Ainekset:
- 3 perunaa (eli noin 300 g)
- 3 rkl perunajauhoa
- nokare voita tai hieman öljyä
- 1/4-1/2 tl suolaa
Valmistusohjeet:
- Keitä perunat kuorineen.
- Kuori ne heti kypsentämisen jälkeen ja laita monitoimikoneeseen, jossa on terä. Muussaa perunat haarukalla ja kääntele sekaan perunajauho ja suola.
- Anna koneen käydä, kunnes massa on tasaista ja muodostaa pallon. (Varo yliprosessoimasta massaa, koska silloin siitä tulee liian löysää ja sitä on mahdoton käsitellä.)
- Pyörittele massasta pieniä palloja (itse tykkään niistä eniten saksanpähkinän kokoisina) ja pistele ne vartaisiin.
- Lämmitä paistinpannu, lisää hieman voita tai öljyä paistinpannuun ja paista pallot vähintään kahdelta sivulta, kunnes pinta on kullanruskea ja rapea.
- Nauti lämpiminä, halutessasi soijakastikkeeseen dipaten.
*Energiasisältö perustuu keskimääräisiin arvoihin ja on karkea arvio.
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