Isobe-Yaki Potato Mochi じゃがいも 磯辺焼き

I liked it. It feels like a comfort food you make every once in a while. Crisp it up well because the inside stays nice and gooey. You'll want that contrast, especially when you add the sauce. I had glutinous rice flour on hand and I had to use a lot more of it. I just mixed until I could pick it up without it sticking. I didnt have mirin, so I used white vinegar(15g) and sugar(13g).

Recommend halving the sugar