Description
Potato Mochi is a delightful Japanese-inspired snack featuring tender mashed potatoes combined with potato starch and salt, filled with gooey melted cheese. These golden-brown pan-fried mochi bites are served with a savory-sweet soy sauce glaze, making them a perfect savory treat or appetizer.
Ingredients
Scale
Potato Mochi
- 2-3 large potatoes, peeled and chopped (about 500g)
- 4 tablespoons potato starch
- 1/4 teaspoon salt
- Cheese (about 100g mozzarella or your favorite melting cheese)
- Oil for frying (e.g., vegetable or canola oil)
Soy Sauce Glaze
- 2 tablespoons soy sauce
- 4 tablespoons water
- 2 tablespoons brown sugar
- 20g unsalted butter
Instructions
- Boil the Potatoes: Fill a pot with water, add a large pinch of salt, and bring it to a boil over high heat. Once boiling, add the peeled and chopped potatoes, and cook until they are fork-tender, about 10-15 minutes.
- Mash the Potatoes: Drain the cooked potatoes thoroughly, then transfer them to a bowl and mash until smooth and lump-free.
- Make the Potato Dough: Add the potato starch and salt to the mashed potatoes and mix well until a smooth dough forms.
- Divide the Dough: Divide the potato dough into 6 to 8 equal pieces, depending on your preferred size. More pieces will create smaller mochi.
- Form Mochi with Cheese Filling: Take one piece of potato dough, flatten it in your hand, place some cheese in the center, then carefully fold and seal the edges around the cheese to form a filled circle. Repeat for all pieces.
- Heat the Pan: Place a large pan over medium heat and add a small amount of oil. Allow the oil to warm until shimmering.
- Pan-Fry the Mochi: Add the mochi to the pan and cook until each side turns a golden brown, about 3-4 minutes per side. Ensure the cheese inside melts and the exterior is crisp.
- Prepare the Soy Sauce Glaze: In a small saucepan, combine the soy sauce, water, brown sugar, and unsalted butter. Heat over medium, stirring occasionally until the sugar is dissolved and the mixture is slightly thickened.
- Serve: Drizzle the soy sauce glaze over the fried potato mochi or serve it as a dipping sauce on the side. Enjoy warm.
Notes
- You can substitute mozzarella with any melting cheese such as cheddar or gouda for different flavor profiles.
- Potato starch is essential for the chewy texture; tapioca starch can be a substitute but will alter the texture slightly.
- Ensure the potatoes are very well drained before mashing to avoid excess moisture affecting the dough consistency.
- Frying on medium heat is key to getting a crispy exterior without burning the mochi.
- The soy sauce glaze adds a perfect sweet and salty contrast, but you can adjust the sugar amount to your taste.
