Description
Potato Mochi is a delightful Japanese-inspired snack featuring golden, crispy exteriors and soft, chewy interiors. Made from mashed russet potatoes combined with potato starch, these pan-fried discs are then coated in a savory-sweet soy sauce and mirin glaze. Perfect as a comforting appetizer or snack, this simple recipe brings classic Japanese flavors to your kitchen with an easy-to-follow method.
Ingredients
Scale
Potato Mochi
- 2 medium russet potatoes, peeled and cubed
- 3 tablespoons potato starch (or tapioca starch)
- Pinch of salt
- 1 tablespoon neutral oil (for pan-frying)
Glaze
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon mirin (or substitute with extra sugar + water)
Instructions
- Boil the potatoes: Peel and cut the potatoes into chunks. Place them in a pot of water, bring to a boil, and cook until fork-tender, about 10 to 12 minutes. Drain and let them steam for a minute to remove excess moisture.
- Mash and mix: While the potatoes are still warm, mash them until smooth. Add potato starch and a pinch of salt, mixing thoroughly to form a soft but pliable dough, similar in consistency to play dough.
- Shape the mochi: Divide the dough evenly into 4 to 6 portions. Roll each portion into a ball and then flatten slightly into round discs.
- Pan-fry to perfection: Heat the neutral oil in a non-stick skillet over medium heat. Fry the mochi discs until golden and crispy on both sides, approximately 3 to 4 minutes per side. Remove from the pan and set aside.
- Make the glaze: In the same skillet, combine soy sauce, mirin, and sugar. Allow the mixture to bubble and reduce slightly to form a syrupy glaze. Return the fried mochi back to the pan and coat both sides evenly with the glaze.
- Serve and enjoy: Serve the potato mochi warm, ideally right off the pan, to enjoy the crispy edges and chewy centers with the addictive sweet-salty glaze.
Notes
- Use russet potatoes for the best texture; other varieties may alter chewiness.
- Potato starch can be substituted with tapioca starch if needed.
- The glaze can be adjusted to taste by changing the sugar or soy sauce quantities.
- For a gluten-free option, use gluten-free soy sauce.
- Serve immediately for best texture as mochi can harden when cooled.
