Fried Potato Mochi

Ingredients

• For the Mochi:
• 1 1/4 pounds (565g) peeled, 2-inch Russet potato chunks, from about 1 1/2 pound (680g) Russet potatoes (see note)
• 3/4 cup (145g) unmodified potato starch, such as Bob’s Red Mill (see note)
• 1/2 cup plus 2 tablespoons (150ml) cold water
• 2 1/2 teaspoons (8g) instant dashi, such as Hondashi (see note)
• Nonstick cooking spray
• For the Sauce:
• 1/2 cup (120ml) mirin
• 1/2 cup (120ml) cold water
• 1/4 cup (60ml) soy sauce
• 1/4 cup (1 3/4 ounces/50g) sugar
• 1 tablespoon (12g) potato starch
• 2 medium garlic cloves (10g), peeled and lightly smashed
• To Fry and Finish:
• 1 cup (235ml) vegetable oil
• 2 full-sized nori sheets, cut into 1-inch by 7-inch strips (optional)

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