HOKKAIDO KABOCHA PUMPKIN MOCHI

PREPARE THE KABOCHA. Scrub the skin of the pumpkin with a vegetable brush under cold running water. Dry with a clean kitchen towel. Cut in half and use a spoon to remove the seeds (set aside for another use). Cut the kabocha into bite-sized pieces. Place the pieces in a pot and add enough water to cover them by about 1/2”. Bring the pot to a boil and cook until the kabocha is completely softened (about 15-20 minutes).

MAKE THE DOUGH. Strain the kabocha and transfer it to a bowl. Add the soy milk, sugar, and sea salt and mash together with a spoon. Once the dough is homogeneous, add half of the katakuriko (potato starch) and mix until fully combined. Repeat with the remaining starch. Divide the dough into eight equally-sized pieces and roll them into balls.

PAN-FRY THE MOCHI. Heat the rice oil over medium heat until the oil easily slides across the pan when tilted. Add four pieces of mochi to the pan and cook until golden brown and crispy. Flip the pieces over and cook on the second side. Remove the mochi from the pan and drain on a clean kitchen towel. Cook the remaining four pieces.

GLAZE THE MOCHI. When all the mochi has been fried, wipe any residual oil from the pan and arrange all eight pieces in a single layer. Add the soy sauce, mirin, and sake to the pan and set the heat to medium-high. As the liquid reduces, it will thicken and glaze the mochi. Turn the mochi over a few times to ensure an even glaze. If necessary you can add a tablespoon of water from time-to-time to prevent the glaze from burning while you coat the mochi.