Chīzu imomochi (potato cheese dumpling)

Method

• step 1

  Cut the cheese into eight slices, about 2.5cm wide and 5mm thick – Babybels are perfect for this, just cut them in half across the middle to make two thin circles. Cut the potatoes into 2.5cm chunks, put in a microwave-safe bowl and cover with clingfilm and microwave on full power for 5-6 mins or until soft. Mash the potatoes along with the starch, milk and ¼ tsp of salt until smooth – the mixture should be fairly dry and clay-like.

• step 2

  Divide the mixture into eight portions, rub your hands with a little oil and shape each piece into a ball. Flatten each ball and put a piece of cheese into the centre, then wrap the dough around the cheese to enclose it. Heat the oil in a non-stick pan over a medium-high heat and fry the dumplings for 4 mins on each side until browned.

• step 3

  Blot any excess oil from the pan with kitchen paper then reduce the heat to low and drop in the butter in small pieces all around the pan. Drizzle over the honey and soy, and keep cooking for a few minutes until it forms a sticky glaze, gently turning the dumplings a few times to coat them. Remove from the heat and leave to cool for a few minutes before serving.