Crispy, chewy, and glossy.
2 medium garlic cloves , peeled and lightly smashed2 full-sized nori sheets, cut into 1-inch by 7-inch strips Rinse potatoes in a large saucepan under cold water to remove debris; drain, return to pot, and cover with 2 inches of water. Bring to a boil over high heat, reduce heat to low, and simmer until potatoes can be easily pierced by a knife and begin to flake, about 20 minutes. Drain potatoes thoroughly.
Using a bench knife, cut dough into twelve 3- by 2 1/2-inch portions. If pieces are not perfectly square, trim with a knife, if desired. Using the bench scraper, carefully transfer squares to the prepared baking sheet. Refrigerate uncovered until cooled and firm, at least 30 minutes and up to 2 hours.Meanwhile, in a medium saucepan, whisk together mirin, water, soy sauce, sugar, and potato starch.
Be sure to use unmodified potato starch such as Bob’s Red Mill Premium Quality Unmodified Potato Starch. Using modified potato starch may produce a gummier, unpleasant texture.Make-Ahead and Storage Uncooked mochi can be stored, covered, in the refrigerator prior to frying for up to 3 days. Uncooked mochi can also be frozen for up to 4 weeks by freezing in a single layer on a baking sheet, then transferring to a zipper-lock freezer bag. To cook frozen mochi, let mochi thaw on rimmed baking sheet until soft but cool before frying .