Potato mochi, a delightful fusion of traditional Japanese mochi and hearty potatoes, offers a unique twist on a classic favourite. These savoury morsels are perfect for those seeking a comforting snack with a chewy texture and rich flavour. Originating from Japan, mochi is traditionally made from glutinous rice, but this version uses potatoes, making it both accessible and intriguing for a wider audience. The combination of soft, mashed potatoes and the slightly crispy exterior makes potato mochi an irresistible treat for any time of the day.

What is Potato Mochi

This recipe is simple yet rewarding, requiring just a few ingredients that you likely already have in your kitchen. Whether you enjoy them as a snack, a side dish, or a light meal, potato mochi is sure to become a new favourite. The addition of a savoury soy sauce glaze enhances the flavour, making each bite a perfect blend of umami goodness.

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Potato Mochi: A Flavorful Japanese Dessert

Recipe by Eric

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Ingredients:

• For the Mochi:

• 2 large potatoes, peeled and cubed

• 1/2 cup potato starch or cornstarch

• 1/2 teaspoon salt

• 1 tablespoon vegetable oil

• For the Sauce:

• 2 tablespoons soy sauce

• 2 tablespoons mirin

• 1 tablespoon sugar

Instructions:

• Prep the Potatoes:
• Boil the potatoes in salted water until tender, about 10-15 minutes. Drain and mash until smooth.
• Make the Mochi Dough:
• In a large bowl, combine the mashed potatoes with potato starch and salt. Mix until a smooth dough forms.
• Divide the dough into 8 equal portions and shape each into a round patty.
• Cook the Mochi:
• Heat the vegetable oil in a non-stick skillet over medium heat. Cook the potato patties until golden brown and slightly crispy on both sides, about 3-4 minutes per side. Remove and set aside.
• Prepare the Sauce:
• In the same skillet, combine soy sauce, mirin, and sugar. Cook over low heat until the sugar dissolves and the sauce thickens slightly.
• Glaze the Mochi:
• Return the potato mochi to the skillet, coating them evenly with the sauce. Cook for an additional 1-2 minutes until the sauce clings to the mochi.

Ideas for Serving

• Serve potato mochi hot, garnished with chopped green onions or sesame seeds for added flavour and texture.
• Pair with a simple side salad or steamed vegetables for a balanced meal.
• Enjoy as a snack with a cup of green tea for a traditional Japanese experience.

Nutritional Information

• Calories: 120
• Total Fat: 3g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 400mg
• Total Carbohydrates: 22g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 2g

History

Mochi, a beloved Japanese delicacy, has a rich history dating back to the Heian period (794-1185). Traditionally made from glutinous rice pounded into a sticky paste, mochi is often enjoyed during celebrations and festivals. The potato mochi variation brings a modern twist to this ancient treat, blending Western ingredients with Japanese culinary traditions. This adaptation showcases the versatility of mochi and its ability to evolve while still retaining its cultural significance.

FAQs

Q: Can I use sweet potatoes instead of regular potatoes?

A: Yes, sweet potatoes can be used for a different flavour profile. The texture will remain similar, but the taste will be sweeter.

Q: How do I store leftover potato mochi?

A: Store leftover potato mochi in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave before serving.

Q: Can I make the potato mochi ahead of time?

A: Yes, you can prepare the potato patties ahead of time and cook them when ready to serve. Store the uncooked patties in the refrigerator for up to 24 hours.

Q: Is potato mochi gluten-free?

A: This recipe is naturally gluten-free, but be sure to use gluten-free soy sauce if you have gluten sensitivities.