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Imamate

Author
Cookinero 5 Mar 2025
6230
Imamate

Japanese cuisine came to Russia relatively recently, but has already managed to occupy its niche. The Japanese especially respect seafood, seasonal products, national serving and decoration of dishes. Imomoti is one of the interesting and familiar to us dishes of this people. It is prepared on the island of Hokkaido from potatoes. Such potato pancakes are easy to prepare and diversify the usual taste of a familiar vegetable.

How to cook Imamate

Step 1

Imomoti

Peel the potatoes and grate them on a coarse grater.

Step 2

Imomoti

Mix grated potatoes, starch, egg, milk and spices in a separate container.

Step 3

Imomoti

Mix soy sauce and lemon juice.

Step 4

Imomoti

Form the potatoes into small, plump patties.

Step 5

Imomoti

Fry the flatbreads in vegetable oil on both sides until golden brown, about 2 minutes on each side.

Step 6

Imomoti

Pour soy sauce over the pancakes, cover the pan with a lid and simmer them for 3 minutes on each side.

Imamate - FAQ About Ingredients, Baking Time and Storage

Yes, you can use almond milk, oat milk, or any other non-dairy milk as a substitute for regular milk.
Store them in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in the microwave for 1-2 minutes.
Yes, replace the soy sauce with tamari or a gluten-free soy sauce alternative, and ensure your starch is gluten-free (like cornstarch or arrowroot).
Serve them with a side of sour cream, yogurt, or a fresh salad. They also pair well with pickled vegetables or a drizzle of hot sauce.
Yes, place the formed patties on a baking sheet to freeze individually, then transfer to a freezer bag. Cook from frozen, adding extra frying time.
Reduce the amount of potatoes by half and add grated zucchini or cauliflower for a lower-carb version.
Vegetable oil, sunflower oil, or avocado oil work well due to their high smoke points and neutral flavors.
Yes, bake at 375°F (190°C) on a greased tray for 20-25 minutes, flipping halfway through, until golden brown.

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