Step 1

[Prepare the Potatoes] Peel the 4 small potatoes and cut them into quarters. This ensures they cook evenly and quickly, making them easier to mash later on.

Step 2

[Boil the Potatoes] Place the quartered potatoes and a pinch of salt into a pot of boiling water. Cook until the potatoes are completely tender and easily pierced with a fork. Drain the potatoes thoroughly in a colander; excess moisture can make the dough sticky.

Step 3

[Mash and Knead the Dough] While the potatoes are still warm (this makes mashing easier), place them in a bowl. Add 2.5 Tbsp of potato starch, 2.5 Tbsp of glutinous rice flour, and a pinch of salt. Mix and knead vigorously with a spatula or your hands until all ingredients are well combined and form a cohesive dough. Kneading well is key to achieving a chewy texture.

Step 4

[Shape the Imomochi] Weigh the dough; if it’s around 400g, divide it into 50g portions. Shape each portion into a flattened round disc, similar to a small burger patty or a Korean jeon (pancake). For a decorative touch, cut the nori seaweed into small squares and moisten the back of the shaped dough slightly with water to adhere the nori to one side.

Step 5

[Make the Glaze] In a small bowl, combine 1.5 Tbsp of soy sauce, 1.5 Tbsp of sugar, 1/2 Tbsp of corn syrup, 2 Tbsp of mirin, and 1.5 Tbsp of water. Stir well until the sugar is dissolved to create a delicious sweet and savory glaze.

Step 6

[Pan-Fry and Glaze the Imomochi] Heat a non-stick pan over low heat. Add 1 Tbsp of cooking oil and 1/2 Tbsp of butter. Once the butter is melted, place the shaped imomochi into the pan. Fry on both sides until golden brown and slightly crispy. When the imomochi are nicely browned, pour the prepared glaze over them. Increase the heat to medium and let the glaze thicken, turning the imomochi occasionally to ensure they are evenly coated. Be careful not to burn the glaze.