Description
Potato Mochi is a delicious Japanese snack made from smooth mashed potatoes combined with potato starch to create a chewy, savory treat. Pan-fried until golden and glazed with a flavorful soy-based sauce, this dish offers a delightful texture and rich taste that’s perfect as a snack or side dish.
Ingredients
Scale
Potato Mochi
- 2 cups mashed potatoes (made from about 2 medium potatoes)
- 1/2 cup potato starch
- 1/4 teaspoon salt
- 2 tablespoons milk
- 2 tablespoons butter
Sauce and Frying
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon mirin
- 1 tablespoon vegetable oil for frying
Instructions
- Prepare the Potatoes: Peel and cut the potatoes into chunks. Boil them in salted water until tender, about 12 to 15 minutes. Drain well and mash the potatoes until completely smooth with no lumps.
- Make the Dough: Add the potato starch, salt, and milk to the mashed potatoes. Mix thoroughly until a soft, cohesive dough forms suitable for shaping.
- Shape the Mochi Patties: Divide the dough into small portions and shape each into round patties approximately 2 inches wide.
- Pan-Fry the Patties: Heat the vegetable oil in a skillet over medium heat. Place the patties in the skillet and cook for 3 to 4 minutes on each side until they are golden brown and have a slightly crispy exterior.
- Prepare and Add the Glaze: In a small bowl, mix the soy sauce, sugar, and mirin. Pour this sauce into the skillet with the patties and let it bubble and thicken for about 1 minute, turning the mochi so they are evenly coated with the glaze.
- Finish with Butter: Add the butter to the skillet and gently spoon the melted butter over the patties, coating them evenly. Remove from heat and serve warm.
Notes
- Potato starch is crucial for the chewy mochi texture; do not substitute with regular flour.
- For a richer variation, these mochi can be filled with cheese before shaping.
- Serve as a snack or a side dish alongside other Japanese or Asian-inspired meals.
