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  1

  Add two teaspoons of salt to the potatoes, cook and drain.

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  2

  Press into puree while hot.

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  3

  If you don’t have tools, you can just press it with a spoon.

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  4

  Add salad dressing and stir evenly.

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  5

  Use a special spoon for scooping ice cream, scoop it into a ball shape, and put it in another large bowl.

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  6

  Add a spoonful of crab roe to the remaining mashed potatoes.

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  7

  Add 3-4 tablespoons of whipped cream to make it soft and smooth.

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  8

  Use the cookie mold to shape on oil paper and press firmly.

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  9

  Make the shape and put it on the plate. Press down gently with the back of a spoon to release the mashed potatoes. Because salad dressing and cream contain their own oil, it is not difficult to remove them from the mold.

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  10

  The cold crab roe and mashed potatoes are completed.

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  11

  Tear crab sticks (hot pot ingredients) into strips.

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  12

  Add udon juice and water in a ratio of 1:4.

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  13

  Boil, thicken, and pour on top of the potato balls in step 5.

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  14

  Hot mashed potatoes are completed. If the potato balls become cold, be sure to heat them in the microwave before pouring hot sauce on them. When you put a spoonful of them, there will be steam coming out, and the taste of the hot sauce is so tempting!

Tips

1. Boil the potatoes until they are edible. Do not overcook them. If there is too much water, they will not shape well and will collapse easily.
2. The cold mashed potatoes are soft and smooth with a lot of cream. The mashed potatoes in hot sauce retain the unique crunchy texture of potatoes, and have a different flavor when paired with hot sauce.