Description
Potato Mochi is a delightful Japanese-inspired treat featuring soft and chewy mashed potato dough pan-fried to golden crispness. Served with a sweet and savory soy-mirin glaze, this recipe offers a comforting blend of textures and flavors perfect for a snack or appetizer.
Ingredients
Scale
For the 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
For the Glaze
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon mirin (can substitute with additional sugar plus a bit of 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 10–12 minutes. Drain well and let them steam for a minute to remove excess moisture.
- Mash and Mix: While still warm, mash the potatoes until smooth. Add the potato starch and a pinch of salt, then mix thoroughly until the dough is soft but pliable, similar to play dough.
- Shape the Mochi: Divide the dough into 4–6 equal portions. Roll each portion into a ball, then flatten slightly into round discs.
- Pan-Fry to Perfection: Heat the neutral oil in a non-stick skillet over medium heat. Place the mochi discs in the skillet and cook each side for about 3–4 minutes until golden brown and crispy. Remove from skillet and set aside.
- Make the Glaze: In the same skillet, combine soy sauce, mirin, and sugar. Heat gently until the mixture bubbles and reduces into a syrupy glaze.
- Coat Mochi with Glaze: Return the fried mochi to the skillet and toss to coat them thoroughly on both sides with the glaze.
- Serve and Enjoy: Serve the potato mochi warm straight from the pan. Enjoy the satisfying contrast of crispy edges and chewy centers, enhanced by the flavorful sweet-salty glaze.
Notes
- Use russet potatoes for best texture due to their starchy nature.
- Potato starch or tapioca starch can be used interchangeably for binding the dough.
- Do not overcook the glaze; it should be syrupy but not burnt.
- Serve immediately for best texture as the mochi loses crispiness upon cooling.
- Mirin can be substituted with a little more sugar dissolved in a splash of water if unavailable.
