For Bento and Beer Snacks Taro Root Isobe Mochi

• 10 Taro potatoes (Satoimo)
• 1 tbsp Sake
• 1 tbsp Katakuriko
• 1/4 tsp Salt
• 4 sheets Flavored nori seaweed
• 1/2 tbsp Vegetable oil
• 2 tbsp Mentsuyu (2x concentrate)
• 1 tsp Sugar

1. Peel the taro potatoes, and lightly rinse the slime in water.
2. Place in a pot with enough water to cover the taro potatoes, add 1 tablespoon sake, and boil over medium heat for about 15 minutes.
3. Transfer to a bowl after boiling, and mash.
4. You can leave a bit of texture without mashing it completely.
5. Add the ingredients, and mix throughly.
6. Lightly moisten your hand, divide into 10 equal portions, and flatten.
7. Cut nori seaweed into approximate sizes, and stick on both sides.
8. Pour vegetable oil into a frying pan, and cook on both sides over medium heat until golden brown.
9. Add the mixture, coat everything quickly, and it is done.
10. It burns easily, so cook for a short time while shaking the pan back and forth.
11. The warm and chewy texture of the taro roots and the sweet and spicy sauce draws out the deliciousness!
12. You can enjoy it piping hot or cold.
13. Mix sugar and soy sauce in a separate container without coating in the sauce, and eat!
14. This will produce yet another different and delicious texture to enjoy.

potatoes, sake, katakuriko, salt, vegetable oil, sugar

Taken from cookpad.com/us/recipes/153320-for-bento-and-beer-snacks-taro-root-isobe-mochi (may not work)