Directions:

1. Mix the sauce. Cut Nori sheet into 8 strips.
2. Wash and clean the potatoes. With the skins, place it on a microwavable dish, cover with
   plastic wrap, then microwave at 600w for 5 minutes until you can insert a fork or a bamboo stick.
   Remove the skins then mash.
3. Add Katakuriko (potato starch) then knead by hand.
4. Divide it into 8, then roll into flat circles. If they crack, moist your hand with water then roll
   again.
5. Heat cooking oil (about 2 tbsp.) in a frying pan, cook both sides of potato Mochi until crisp
   golden brown.
6. Remove the excess oil with a paper towel. Stop the heat, then add the sauce and cook with the
   remaining heat until the sauce thickens. You can heat more if the sauce is still not thick.
7. Nicely coat the potato Mochi with sauce, then wrap in Nori.
   Yummy if you add some cheese in the center.
   Best eaten on the day you make but yes, you can keep in the fridge then microwave.
   You can also freeze them at step 3. Wrap individual potato Mochi in plastic wrap. When you eat,
   cook in the pan frozen.