Fry Up Some Potato Cakes with Sweet Soy Glaze

I first had these potato cakes at a croquette shop in the Northern Japanese island of Hokkaido. It was sold as potato mochi and although I wasnt really hungry, my curiosity got the best of me and I ordered one to go. Crisp on the outside, and soft and creamy on the inside it was glazed with an addictively sweet soy sauce and wrapped in a piece of nori, kind of like how I used to eat rice cakes as a kid. The potatoes are boiled and mashed before being formed into little oval cakes. When fried, a crisp shell forms around the soft potato, making it a bit like a Japanese tater-tot. I decided to give the cakes a double fry to really get the outsides crisp, but its also a handy way to get this side ready ahead of time. After theyve been fried once, they can be stored in the fridge or freezer until youre ready to use them. Just drop them in the fryer again before serving, until they reach a golden brown. Once youve glazed them, they do have a tendency to go soft, so youll want to wait until the very last minute to cover them with the sauce. You could also really have fun with this concept. Try stuffing the potato cakes with cheese, or serving them with a creamy mushroom gravy

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Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marcs been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.