Calling these “Tater Tots” isn’t the most eloquent way of describing these potato cakes, but they’re spiritual cousins separated by an ocean. Known as “potato mochi” in Japan, they’re made of mashed potato that’s been shaped into an oval cake, and then fried until the outer layer is crisp. The glaze is a syrupy sweet soy glaze traditionally used for mitarashi dango, and they’re wrapped in nori so you can eat them with your fingers. While they’re more of a snack in Japan, I think they make a fantastic side dish for a big juicy steak. Check out my full post over at PBS Food this week.