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Peel and chop potatoes into bite size pieces
Add into pot of boiling water and cook until a fork can easily pierce a piece (around 10 minutes)
Drain and mash up the potato with a pinch of salt
Once smooth, add in the potato starch and mix until you get a non-sticky dough
For sauce: in a sauce pan add sugar, mirin and soy sauce, bring to a boil before simmering
Pour the potato starch slurry while continuously mixing until you get the desired consistency
Grab a piece of dough (around ½ tbsp amount), flatten then add some shredded mozzarella inside followed by another piece of dough
Using your two palms, form the dough into a round ball before making flat edges to form a square
Repeat for all remaining dough
In a pan with around 1 tbsp of neutral oil, pan fry both sides of the potato mochi until brown and crispy
Place two pieces onto a bamboo skewer, repeat for all pieces
In the same pan, add the skewers followed by the sauce and baste until brown and glazed
Place a small piece of nori on each potato mochi and serve