Mitarashi Yam Mochi Cheese: Crispy & Chewy Japanese Snack

Place a damp cloth under your mixing bowl. This will prevent it from slipping.

Let's prepare the mitarashi sauce. This glaze will give our mochi a beautiful sheen and a delightful sweet and savory flavor.

He is using a yam called 'Neba Star' from Hokkaido—known for its strong viscosity. If you can't find this specific type, look for other yams with high viscosity, or adjust the milk quantity later to achieve the right consistency.

Wash the yam thoroughly to remove any dirt.

Scrub the yam with a towel to remove any remaining dirt.

Dry the yam, then singe off the hairy roots with a gas burner. This makes for a smoother texture.

Wipe off the singed hairs with a damp paper towel.

Cut the yam in half for easier peeling.

Peel the yam with a vegetable peeler. Aim for thin peels to minimize waste.

Cut the peeled yam into even-sized pieces to ensure uniform cooking.

Transfer the yam pieces to a microwave-safe bowl, loosening them as you go.

Cover the bowl tightly with plastic wrap, ensuring it's sealed to prevent drying.

Poke a few holes in the plastic wrap to allow steam to escape.

Microwave at 700W for 6 minutes until the yam is easily pierced with a chopstick.

Carefully remove the plastic wrap, being mindful of the hot steam.

Mash the cooked yam until smooth using a masher. This will form the base of our mochi.

Add the katsuobushi dashi powder, potato starch, and milk. Mix well until everything is well combined. The dashi gives umami, the starch binds, and the milk adjusts consistency—texture is key here.

Divide the yam mixture into roughly 40g portions. Based on his total amount, you should get about 7 pieces.

Wrap each portion of yam mixture around a piece of mozzarella cheese.

Lightly oil your hands with vegetable oil to prevent the yam from sticking. This makes it easier to shape the mochi.

Gently flatten each yam portion into a thin, even layer. Be careful not to make it too thin, or it might tear.

Place a generous amount of cheese in the center, then carefully enclose the cheese with the yam, pinching the edges to seal.

Smooth the surface of each mochi ball to prevent cracks and ensure even cooking.

Heat vegetable oil in a frying pan to 170°C (338°F). A consistent temperature is key for even cooking.

While the oil heats up, let's make the mitarashi sauce. Combine mirin, dark soy sauce, and sugar in a small saucepan.

Simmer the sauce until it thickens slightly, allowing the alcohol in the mirin to evaporate. The sauce will continue to thicken as it cools.

Gently place the yam mochi into the hot oil, being careful to avoid splashing.

Maintain the oil temperature at 170°C (338°F) while frying. If the temperature dips too low, the mochi will absorb excess oil.

Flip the mochi frequently to ensure even browning on all sides.

Fry until the outside is golden brown and crispy, and the cheese inside is melted. Since the yam is already cooked, we're just aiming for color and melted cheese.

Remove any fried crumbs from the oil regularly to keep the oil clean and prevent off-flavors.

Plate the fried yam mochi.

Drizzle generously with the mitarashi sauce and top with a pat of salted butter. The butter adds richness, complementing the sweet and savory flavors.