Description
Potato Mochi is a delicious and comforting Japanese-inspired snack made from mashed potatoes mixed with potato starch and stuffed with gooey melted cheese. Pan-fried until golden brown and served with a sweet and savory soy-based sauce, these mochi are crispy on the outside and soft and chewy on the inside. Perfect as an appetizer, side dish, or snack.
Ingredients
Scale
Main Ingredients
- 2–3 large potatoes, peeled and chopped (about 500g)
- 4 tablespoons potato starch
- 1/4 teaspoon salt
- Cheese (about 100g mozzarella or your favourite cheese)
For the Sauce
- 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. Add the chopped potatoes and boil until fork tender, about 15-20 minutes.
- Mash the Potatoes: Drain the potatoes well, then transfer to a bowl and mash until smooth. Mix in the potato starch and salt until fully combined into a dough-like mixture.
- Shape the Mochi: Divide the potato mixture into 6-8 equal pieces depending on preferred size. Flatten each piece in your hand, place some cheese in the center, then fold and seal the edges around the cheese forming a smooth ball or circle.
- Fry the Mochi: Heat a large pan over medium heat and add enough oil to coat the base. Fry the potato mochi until golden brown and crispy on both sides, about 3-4 minutes per side.
- Prepare the Sauce: In a separate pan on medium heat, combine soy sauce, water, brown sugar, and butter. Stir and heat until the sauce thickens slightly, about 3-5 minutes.
- Coat the Mochi in Sauce: Add the cooked potato mochi to the sauce pan. Let them cook in the sauce for 1-2 minutes on each side, ensuring they are well coated and flavors absorbed.
- Serve: Remove from heat and serve the potato mochi warm as a delightful savory snack or appetizer.
Notes
- You can use any melting cheese like mozzarella, cheddar, or gouda based on preference.
- Make sure to drain potatoes well to avoid soggy mochi.
- Use potato starch for the best chewy texture; cornstarch can be substituted but may yield slightly different consistency.
- Control mochi size for bite-sized snacks or larger portions as desired.
- Store leftover mochi in fridge and reheat by pan-frying for best texture retention.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Boiling, Frying
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 piece (approx. 80g)
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 12 mg
Keywords: Potato mochi recipe, cheese stuffed potato mochi, pan-fried potato mochi, Japanese snack, gluten free potato mochi
