Potato Mochi and Clams

Chanterelles, Tarragon, Parsley, Sansho Pepper, and Pickled Onions

Chef Shota Nakajima of Adana | Seattle

Adapted by StarChefs | February 2020

INGREDIENTS:

Potato Mochi:
Yukon Gold potatoes, peeled, cooked, and riced (hot)
Mochiko flour
Potato starch
Salt

Clams:
Good Sake
Small local clams

Chanterelles:
Chanterelles
Kikkoman soy sauce

Pickled Red Onion:
5400 milliliters rice vinegar
5400 milliliters water
2700 grams sugar
25 grams salt
1 piece kombu

To Assemble and Serve:
Neutral oil
Butter
Pickled red onion
Fresh Origins Petite Sorrel Meadow Mix
Sansho pepper

METHOD:

For the Potato Mochi:
Scale potatoes and record weight. Measure 8 percent by weight in flour and starch, respectively. In a bowl, combine potatoes, flour, and starch. Season with salt and mix well. Portion into bite-size mochi, using additional potato starch on your hands and board to avoid sticking.

For the Clams:
In a pan over low flame, heat sake, add Clams, and cook until shells open. Remove Clams and pluck meat from shells; keep warm, discarding shells. Strain cooking liquid and keep warm.

For the Chanterelles:
In a pan over medium-low flame, heat cooking liquid from Clams, season with soy, and add Chanterelles. Cook mushrooms for about 10 minutes. Keep warm.

To Assemble and Serve:
Heat oil in a sauté pan or deep fryer to 350°F (each cooking method will yield a slightly different texture, but both are good). Fry mochi until golden brown; drain. In a separate pan, add 1 portion Potato Mochi, Clams, and Chanterelles with a little bit of their cooking liquid and a touch of butter to finish. Transfer to a serving bowl. Garnish with onion, sorrel, and sansho.

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