Description
Potato Mochi is a delightful Japanese-inspired snack featuring soft mashed potatoes combined with starch to create a chewy dough that’s pan-fried to a golden crisp. Brushed with a sweet-savory glaze made from soy sauce, mirin, and sugar, this easy-to-make treat balances tender interiors with crispy exteriors. Perfect as a savory snack or appetizer, it can be enjoyed plain or garnished with nori or sesame seeds for added texture and flavor.
Ingredients
Scale
Main Ingredients
- 2 medium russet potatoes (about 1 pound), peeled and cut into chunks
- 1/4 cup potato starch or cornstarch
- 1/4 teaspoon salt
Glaze
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sugar
For Cooking
- 1 teaspoon vegetable oil (for pan-frying)
Optional Toppings
- Shredded nori
- Sesame seeds
Instructions
- Boil Potatoes: Boil the peeled potato chunks in salted water until they become fork-tender, about 15 minutes. Properly drain the potatoes to remove excess water.
- Mash Potatoes: Mash the drained potatoes thoroughly until smooth and lump-free. Allow the mashed potatoes to cool slightly to avoid premature gelatinization of starch.
- Make Dough: Incorporate the potato starch and salt into the mashed potatoes. Mix well until a soft, pliable dough forms, which should hold together without being sticky.
- Shape Mochi: Divide the dough into equal portions and shape each into small, flat discs approximately 2 inches in diameter. This size ensures even cooking.
- Prepare Glaze: In a small bowl, combine soy sauce, mirin, and sugar. Stir until the sugar is dissolved to create a smooth glaze.
- Heat Oil: Warm the vegetable oil in a nonstick skillet over medium heat to prepare for pan-frying.
- Pan-Fry Mochi: Place the mochi discs in the skillet and fry for 2 to 3 minutes on each side. Cook until the exterior is golden brown and develops a crispy texture.
- Apply Glaze: Brush the glaze generously on both sides of each mochi disc. Continue cooking for another 1 to 2 minutes, allowing the glaze to caramelize slightly, imparting a glossy, flavorful coating.
- Serve: Serve the potato mochi warm. Optionally, garnish with shredded nori or sprinkle with sesame seeds to enhance flavor and presentation.
Notes
- For a chewier texture, opt for potato starch rather than cornstarch as it provides better elasticity.
- You can stuff each mochi disc with cheese or seasoned vegetables before pan-frying for a delightful variation and added flavor.