Directions

1. Set up a medium-sized steamer pot. Fill bottom with water and place over high heat. When the water reaches a boil, steam kalo for 10 min. until very hot. Hold in steamer until ready to use.

2. In a large bowl, combine the potato starch, water, salt, white miso and soy. Add the hot kalo and mix it in using a potato masher or fork for about 5 minutes, until thoroughly combined.

3. Line the bottom of a 9”x5” pan with parchment and spray it with non-stick cooking oil.

4. Place mashed kalo mixture into pan and cover with greased side of another sheet of parchment sprayed with cooking oil. Gently press down to flatten the mixture, until it evenly reaches all edges and corners of the pan. Weigh it down with another pan, or something that will evenly fit over the top, press firmly down and refrigerate for 4 hours, until cold and firm.

5. Once cold, invert the kalo mixture onto a cutting board and remove all parchment. Trim the edges and cut into 4 equal pieces.

6. Fill a large sauté pan with a ¼ inch of canola oil. Turn heat to medium. When the oil is hot, carefully add kalo slices, making sure they do not touch each other.

7. Fry, flipping over every 2-4 minutes, until golden brown on both sides. Transfer to a plate lined with paper towels to drain.

8. Brush all sides of each kalo mochi with tare while they are still hot. Cover each portion with a strip of nori and serve immediately.

Tare

1. In a small pot, combine sake and mirin and boil until reduced by half.

2. Add soy sauce, sugar, corn syrup and garlic, stir well, reduce heat to low and simmer until reduced by half again. Skim off the foam, remove the garlic and transfer to a container.