Description
Potato Mochi is a delightful Japanese snack featuring chewy and soft mashed potato cakes with a crispy golden exterior. These savory treats are coated with a flavorful glaze made from soy sauce, mirin, and sugar, offering a perfect balance of sweetness and saltiness. Ideal for a quick snack or appetizer, this recipe highlights the unique texture imparted by potato starch and can be garnished with nori, sesame seeds, or a drizzle of soy sauce.
Ingredients
Scale
Main Ingredients
- 2 medium russet potatoes, peeled and cubed
- 1/2 teaspoon salt
- 2 tablespoons potato starch or cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sugar
- 1 tablespoon butter or neutral oil, for cooking
Optional Toppings
- Shredded nori
- Sesame seeds
- Drizzle of soy sauce
Instructions
- Boil Potatoes: Place the peeled and cubed potatoes into a pot of salted water. Boil them until they are fork-tender, which takes about 10 to 12 minutes. Drain the water thoroughly once done.
- Mash Potatoes: Mash the hot potatoes until smooth and lump-free. Allow the mashed potatoes to cool slightly to a manageable temperature before the next step.
- Form Dough: Add the potato starch (or cornstarch) to the slightly cooled mashed potatoes and mix well until a soft, pliable dough forms. The starch helps to bind the mixture and create the desired chewy texture.
- Shape Mochi Pieces: Divide the dough into small balls approximately the size of a golf ball, then gently flatten each ball into a disc shape for even cooking.
- Cook Mochi: Heat butter or neutral oil in a non-stick pan over medium heat. Place the potato mochi discs in the pan and cook each side for 2 to 3 minutes or until golden brown and crispy on the outside.
- Prepare Glaze: In a small bowl, combine soy sauce, mirin, and sugar. Pour this mixture into the pan with the mochi and cook briefly, stirring gently, until the glaze thickens and coats the potato cakes evenly.
- Serve: Transfer the glazed potato mochi onto a serving dish. Optionally, garnish with shredded nori, sesame seeds, or an extra drizzle of soy sauce. Serve warm and enjoy your savory snack.
Notes
- For an authentic chewy texture, use potato starch; cornstarch is a suitable substitute if unavailable.
- For a sweeter variation, omit the soy sauce glaze and drizzle with honey or a sweet soy glaze instead.
- This recipe is vegetarian and can be gluten-free if you use gluten-free soy sauce.
- Potato mochi has a contrasting texture of crispy outside and soft, chewy inside, making it an irresistible snack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: Japanese
