Jyune-mochi (Potato Cake with Sweet Egoma Souce) ｜ Our Regional Cuisines

1. Add a pinch of salt to the "kannakake-imo" powder. Then pour the hot water into the powder and knead quickly.

2. Check the texture and add warm water as necessary. The texture of the dough should be as soft as an earlobe.

3. Place the dough on a cutting board and roll out into a thickness of around 2 to 3 mm. Create 3-4 cm diameter circle shapes.

4. Roast the egoma (=perilla) seeds and grind them in a mortar with a pestle. Add the sugar and miso and continue to grind. Add some hot water when the mixture is too hard.

5. Place the mochi in some boiling water and cook. Once cooked, pour the mixture from step 4 onto the mochi and serve while still hot.