Veggie Box Potatoes, peeled and cut into quarters
5 Tbsp Tapioca Starch or Tapioca flour
3 Tbsp water
2 Tbsp vegetable oil
1 Tbsp soy sauce
2/3 Tbsp sugar
2 Tbsp water

5 Tbsp Tapioca Starch or Tapioca flour 3 Tbsp water 2 Tbsp vegetable oil 1 Tbsp soy sauce 2/3 Tbsp sugar 2 Tbsp water

Place peeled and quartered potatoes in a large pot and cover with cold water and bring to a boil until fork tender. Drain the cooked potatoes and mash them until smooth. Add 3 Tbsp of water and the tapioca starch and mix until well blended without being dry or crumbly. Add extra water if needed. Mix the soy sauce, sugar, and water in a small bowl and set aside. Form the potato mixture into disc shapes with your hands. Heat oil in a large frying pan over medium heat then place mochi and cook until bottom is golden brown. Flip and repeat until other side is browned. Then pour the soy sauce mixture into the pan- gently flip over the mochi to coat with the sauce evenly. Once liquid evaporates you can serve (optional: top with a piece of seaweed!)