These potato mochi are super easy to make and dangerously addictive, especially stuffed with cheese! The inside is soft and slightly chewy and the outside is glazed with a sweet and savory soy-based glaze and wrapped with a piece of nori.
Please scroll down to the recipe card for the ingredient quantities!
For the potato mochi:
- Potato - We recommend using russet potato because it contains the least amount of moisture and is fluffy with a creamy texture when cooked. Although, if you prefer, you could use waxier potatoes.
- Butter - This adds a bit of richness to the potato dough. We like to use unsalted butter, but if you prefer, you can use salted butter.
- Potato starch - Potato starch helps to bind the potato dough so that the potato mochi doesn't break apart and disintegrate while cooking. You can also use cornstarch if you can't find potato starch.
- Cheese - This is optional, but stuffing the potato mochi with some cheese makes it even better! We like to cut block mozzarella into thick slices, but feel free to use your favorite cheese.
- Nori - Also known as roasted seaweed sheets, like the ones used for making sushi and kimbap. Nori is for wrapping the potato mochi. It adds flavor to the potato mochi and gives you a place to grab without too much sauce.
- Oil (for cooking) - Any neutral oil is fine.
For the yaki sauce:
- Soy sauce - The savory component of the sauce that also gives the sauce its dark brown color. Our recipe uses low sodium soy sauce. You can also use regular soy sauce, but if multiplying, we recommend reducing the amount used.
- Mirin - This is a Japanese pantry staple that's used in a variety of dishes, like our eggplant "unagi" don and gyudon. Mirin is a sweetened rice wine that adds sweetness and the glossy shine to the yaki sauce. If you're looking for a alcohol-free replacement, this non-alcoholic mirin is a good substitute.
- Sugar - Additional granulated sugar is needed to balance out the savory, salty flavor of this sauce. If you prefer, you could use honey or brown sugar, but the flavor will be a little different.
How to make potato mochi
Please scroll down to the recipe card for the full recipe and instructions!
1. Cook the potatoes. Wash and prepare the potatoes using your preferred method, whether baked, boiled, or microwaved.
🌟 To microwave: Place the clean potatoes in the microwave (with or without a plate) and cook on high for 8 to 10 minutes, or until a fork or skewer can pierce the thickest part of the potato with ease. Flip the potato mid-way through cooking.
2. Mash the potato. If baked or microwave, scoop out the inside of the potato into a mixing bowl. For boiled potato, make sure to drain the water completely before transferring to a mixing bowl. Add the butter and mash well.
3. Make a dough. Add the potato starch to the mashed potato and mix until no more starch is visible. For the boiled potato, use an additional tablespoon of potato starch. The potato dough should be able to hold its shape and not feel sticky after the starch is incorporated.
4. Divide and shape. Portion the potato dough into 5 pieces. Round up a piece of dough, then gently flatten into a 2 to 3 inch patty. Repeat with remaining.
🧀 If stuffing with cheese: Portion the dough into 4 pieces. Working with one portion at a time, flatten the dough with your palms. Place some cheese in the center and wrap the dough around. Pinch together the seams and shape into a patty. Repeat with remaining.
5. Pan fry the potato mochi. Add enough oil to coat the bottom of a nonstick pan and heat over medium heat. Once the oil is hot, pan fry the potato mochi on both sides until golden brown, about 3 to 4 minutes per side.
6. Make the yaki sauce.
Option A: Mix together the ingredients for the yaki sauce. When the potato mochi is done pan frying, soak up the extra oil with paper towels. Into the pan add the prepared yaki sauce and simmer with the potato mochi until thickened and glossy. Flip the potato mochi once or twice in between.
Option B: Remove the potato mochi when done pan frying. In a small pan, add all the ingredients for the yaki sauce. Simmer until the sauce has thickened and looks glossy. Brush or drizzle the sauce onto the potato mochi.
7. Enjoy. Wrap the potato mochi with a strip of nori and enjoy while hot!
- Double the sauce amount, if you like extra sauce. The sauce is the main flavoring for these potato mochi.
- If the potatoes are boiled, make sure to completely drain the water to prevent having too much moisture in the dough. An extra tablespoon or two of potato starch may also be necessary to compensate the extra moisture from boiling the potatoes.
- For a fluffier interior, use 1 tablespoon of potato starch instead of 3.
Storage and reheating
Leftover potato mochi can be stored in the fridge, in an airtight container, after they are completely cooled. They will be good for up to 4 days. To reheat, cover and microwave until warmed through.
Also, we recommend wrapping the potato mochi with nori (seaweed) when ready to enjoy because nori gets soggy easily when in contact with moisture.
Potato mochi is essentially made of mashed potato, potato starch, a sweet and savory yaki sauce, and nori. Although, butter, cheese, and sometimes milk are often added to the dough.
Cornstarch is a good substitute for potato starch.
If the potato mochi breaks apart when being pan fried, it's mostly likely because the potato dough is too wet. Mix in a bit more potato starch, about 1 tablespoon at a time, and test to see if the dough holds together in the oil.
If you’ve made this recipe or any recipes from our blog, please tag us on Instagram using #twoplaidaprons! You can also tag us in your Instagram stories using @two_plaid_aprons. We would love to see your creations! It absolutely makes our day! 🥰
For the potato mochi:
- 8 ounces russet potato this is the weight of the potato after it's cooked (about 2 regular size russet potatoes)
- 3 tablespoons potato starch
- 1 tablespoon unsalted butter softened or melted
- ¼ sheet nori cut into small strips
- Mozzarella block, shredded, string (optional)
- Oil as needed for cooking (any neutral oil)
For the yaki sauce:
- 1 tablespoon soy sauce light sodium
- 1 tablespoon mirin
- 1 tablespoon granulated sugar
For the potato mochi:
- Clean the potatoes and cook them using your preferred method, whether baked boiled, or microwaved.To microwave, simply place the potatoes in the microwave and cook on high for about 8 to 10 minutes, flipping mid way through cooking. The potato is cooked when a fork or skewer can easily pierce through the thickest part of the potato.
- If baked or microwaved, cut the potato in half, then scoop out the flesh into a mixing bowl. The potato will be super hot, so let it cool a little if needed and be very careful! If boiled, make sure to completely drain the potato before transferring into a mixing bowl.
- Add the butter to the mixing bowl with the cooked potato and mash together with a fork or a potato masher until well combined.
- Then, add the potato starch and mix until smooth and no more dry starch is visible. The dough should be able to be balled up and hold its shape nicely, but it should not be sticky.*Boiled potatoes will need an additional tablespoon of potato starch because of higher moisture.*
- If stuffing with cheese:Divide potato dough into 4 portions. Ball up a portion of the potato dough, then flatten it in your palm. Place the cheese in the center and wrap the dough around the cheese. Pinch together the seams and any cracks. Shape into a 2 to 3 inch wide patty. Repeat with remaining.If making plain ones without cheese:Divide potato dough into 5 portions. Ball up a portion of the potato dough, then gently flatten it into a 2 to 3 inch patty in between your palms. Pinch together and smooth out any cracks. Repeat with remaining dough.
- In a medium or large nonstick pan over medium heat, add enough oil to cover the bottom of the pan. Once the oil is hot, gently place the patties into the pan and pan fry each side until golden brown, about 3 to 4 minutes per side.
For the yaki sauce:
- Option A:Mix together all the ingredients for the yaki sauce (soy sauce, mirin, sugar). When the potato mochi patties are done pan frying, move the patties to one side of the pan and soak up all of the excess oil with a paper towel. Pour the prepared yaki sauce in the pan and bring to a simmer. Allow the potato patties to simmer in the sauce, flipping once or twice, until the sauce thickens and looks glossy.
- Optional B:Once the potato patties are done pan frying, remove them from the pan and let them drain on some paper towels or a rack.Into a small pan, combine all the ingredients for the yaki sauce (soy sauce, mirin, sugar). Bring the mixture to a simmer over medium heat. Let it cook for until the sauce looks slightly thickens and looks glossy. Stir occasionally.Brush or drizzle all of the the yaki sauce onto both sides of the potato mochi patties.
- Wrap the potato mochi with a strip of nori and enjoy while hot!
- Texture - The classic interior texture of potato mochi is soft with a slight chew. If you prefer a fluffier interior, reduce the potato starch to 1 tablespoon for baked or microwaved potato and 2 tablespoons for boiled potato.
- Sauce - One recipe of the yaki sauce is exactly enough to 1 recipe of potato mochi. If you like your potato mochi saucier or if you'd like some to dip on the side, feel free to double the yaki sauce.
- Also, a good indication of when the sauce has thickened enough, is when the sauce goes from simmering with big bubbles to smaller, almost foamy bubbles.
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