These potato mochi are super easy to make and dangerously addictive, especially stuffed with cheese! The inside is slightly chew and the outside is glazed with a sweet and savory soy-based glaze and wrapped with a piece of nori.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Yield: 4potato mochi
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Ingredients
For the potato mochi:
8ouncesrusset potatothis is the weight of the potato after it's cooked (about 2 regular size russet potatoes)
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!
Notes
Please refer to the post above for step by step photo reference, tips, and FAQs!
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.