Mapo Potato Mochi

• 1 large Potato
• 1 dash Salt
• 1 and 1/2 tablespoon Katakuriko
• 1 Vegetable oil
• 1/2 block Firm tofu
• 1/2 piece Minced ginger
• 5 cm Finely chopped green onion
• 3 cm Minced carrots (OK if you don't have)
• 1 tbsp Vegetable oil
• 50 ml Water
• 1/2 tsp Weipa
• 1/2 tbsp Shaoxing wine (or cooking sake)
• 1/2 tbsp Tianmianjian (or miso)
• 1 tsp Sugar
• 1 tsp Soy sauce
• 1 tsp Katakuriko
• 1/3 tsp Doubanjiang (OK if you don't use)
• 1 tsp Sesame oil

1. Thoroughly drain the silken tofu (see the hints).
2. Mince the vegetables and set aside.
3. Combine the ingredients and set aside.
4. Make the potato mochi.
5. Microwave or boil the potatoes to soften, mash them, and then mix in the salt and katakuriko while still hot.
6. Make into bite-sized flattened balls.
7. Heat some vegetable oil in a frying pan at low-medium heat.
8. Fry both sides of Step 1 to a golden brown, then transfer to a plate.
9. (Use however much oil you like )
10. Add more vegetable oil to the frying pan from Step 3, and thoroughly cook the ginger, onion, and carrot on low heat until the ginger becomes fragrant.
11. Once the ginger has become fragrant add the drained tofu while smashing up with your hands.
12. Cook on medium heat until the tofu becomes crumbly.
13. Once the moisture has cooked off from the tofu and it's become crumbly, Add the combined ingredients to thicken the mixture.
14. Mix in some sesame oil and turn off the heat.
15. Pour this over the potato mochi you made in Step 3 and it's ready!

potato, salt, katakuriko, vegetable oil, tofu, ginger, green onion, carrots, vegetable oil, water, weipa, wine, tianmianjian, sugar, soy sauce, katakuriko, sesame oil

Taken from cookpad.com/us/recipes/155027-mapo-potato-mochi (may not work)