Name: Potato Mochi Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 2 cups mashed potatoes (about 2 medium russet potatoes, peeled and boiled); 1/2 cup potato starch; 2 tablespoons all-purpose flour; 1 tablespoon sugar; 1/2 teaspoon salt; 2 tablespoons milk; 2 tablespoons butter (for frying); 1/4 cup soy sauce; 2 tablespoons mirin; 1 tablespoon sugar; 1 teaspoon cornstarch mixed with 1 tablespoon water (optional for thickening)

Description

Potato Mochi is a delightful Japanese appetizer featuring chewy, crispy potato cakes made from mashed potatoes and potato starch. These golden-brown discs are pan-fried to perfection and glazed with a savory-sweet sauce combining soy sauce, mirin, and sugar, delivering a satisfying umami flavor. Perfect as a snack or starter, this recipe offers a comforting blend of textures and tastes that highlight traditional Japanese flavors.

Ingredients

Scale

Potato Mochi

2 cups mashed potatoes (about 2 medium russet potatoes, peeled and boiled)
1/2 cup potato starch
2 tablespoons all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons milk
2 tablespoons butter (for frying)

Glaze

1/4 cup soy sauce
2 tablespoons mirin
1 tablespoon sugar
1 teaspoon cornstarch mixed with 1 tablespoon water (optional for thickening)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Potatoes: Peel and boil the potatoes in salted water until very soft. Drain well and mash until smooth with no lumps to ensure a soft dough.
Make the Dough: In a mixing bowl, combine the mashed potatoes, potato starch, all-purpose flour, sugar, salt, and milk. Mix thoroughly until a soft dough forms that can hold its shape.
Shape the Mochi: Divide the dough into small portions, roll each into balls, then flatten slightly into round discs to prepare for frying.
Fry the Potato Mochi: Heat butter in a skillet over medium heat. Cook the potato discs for about 3 to 4 minutes on each side until they become golden brown and lightly crispy.
Prepare the Glaze: In a small saucepan, combine soy sauce, mirin, and sugar. Heat gently until the sugar dissolves. Optionally, stir in the cornstarch slurry and simmer until slightly thickened for a glaze with more body.
Glaze and Finish: Pour or brush the sauce over the fried potato mochi, cooking for another minute to allow the glaze to caramelize slightly on both sides. Serve warm for best texture and flavor.

Notes

Use very smooth mashed potatoes to prevent cracking of the mochi.
Potato starch is essential for the characteristic chewy texture; avoid substituting with regular flour.
For a richer variation, try filling the mochi with cheese before frying.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Stovetop
Cuisine: Japanese