Description
Potato Mochi is a delightful Japanese-inspired snack made from mashed russet potatoes mixed with potato starch, shaped into patties, and pan-fried until golden and crispy. Coated with a savory-sweet glaze of soy sauce, mirin, and butter, these mochi bites are perfect as a snack, appetizer, or side dish. They’re gluten-free when made with gluten-free soy sauce and vegetarian-friendly, offering a comforting and flavorful treat enjoyed best fresh and warm.
Ingredients
Scale
Main Ingredients
- 2 medium russet potatoes, peeled and cubed
- ¼ cup potato starch (or cornstarch)
- ½ teaspoon salt
- 1 tablespoon butter
- 1 tablespoon soy sauce
- 1 tablespoon mirin (or honey)
- 1 tablespoon sugar
- Optional: oil for pan-frying
- Optional: sliced green onions or sesame seeds for garnish
Instructions
- Boil Potatoes: Boil the peeled and cubed potatoes in salted water for about 10–12 minutes, or until fork-tender. Drain well to remove excess water.
- Mash and Form Dough: Mash the hot potatoes until smooth. While still warm, stir in the potato starch and salt until a soft, pliable dough forms.
- Shape Mochi: Divide the dough into 6–8 equal portions and shape each into small patties or balls, depending on your preference.
- Pan-Fry Mochi: Heat a nonstick skillet over medium heat and add a small amount of oil. Fry the mochi pieces for 2–3 minutes on each side until golden brown and slightly crispy on the outside.
- Prepare Sauce and Glaze: In a small bowl, combine the butter, soy sauce, mirin, and sugar. Pour this sauce mixture into the hot pan and cook for another minute, gently coating the mochi until the sauce thickens and glazes them evenly.
- Serve and Garnish: Remove the mochi from the pan. Garnish with sliced green onions or sesame seeds if desired. Serve warm for best texture and flavor.
Notes
- Best enjoyed fresh and hot for optimal texture and flavor.
- You can bake or air fry the mochi for a lighter, less oily version.
- This dish works great as a snack, appetizer, or side dish alongside Japanese-inspired meals.
- Use gluten-free soy sauce to keep this recipe gluten-free.
- Adjust sweetness and soy sauce to taste when making the glaze.
