Potato Mochi

I still remember the first time I made potato mochi because I wasn’t sure what to expect from something that sounded both savory and chewy but the result completely won me over. One bite into that crisp golden exterior and gooey soft center and I was in love and since then this has become one of my favorite snack-time treats.

It’s one of those recipes I now turn to when I have leftover mashed potatoes or when I want to make something that’s fun to eat and even more fun to share and I especially enjoy drizzling a little soy sauce glaze over the top for that sticky sweet-salty finish that makes them truly irresistible.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Potatoes – The main base that gets mashed and forms the mochi texture
• Potato starch or cornstarch – Binds the mashed potatoes and adds chewiness
• Salt – For seasoning the dough
• Soy sauce – Adds deep savory flavor to the glaze
• Sugar – Balances the saltiness and gives the glaze a glossy finish
• Mirin or water – Adds sweetness and shine to the sauce
• Sesame seeds and chopped green onions – Optional for garnish and a bit of crunch

Tools You’ll Need

• Potato masher or fork – To mash the cooked potatoes until smooth
• Mixing bowl – For combining the mashed potatoes and starch
• Measuring spoons – To keep your glaze proportions just right
• Non-stick skillet – For pan-frying the mochi until crisp and golden
• Spatula – Helps flip the mochi without breaking them
• Small saucepan – To simmer and thicken the soy sauce glaze

Instructions

Step 1:

I start by boiling the potatoes until fork-tender and then I mash them in a bowl until completely smooth with a little pinch of salt.

Step 2:

I mix in potato starch little by little until I get a soft but slightly sticky dough that can be shaped by hand without falling apart.

Step 3:

I divide the dough and roll it into equal-sized discs then set them aside while I heat a non-stick skillet over medium heat with a little oil.

Step 4:

I pan-fry the mochi on both sides until they develop a golden crispy crust which takes about 2 to 3 minutes per side.

Step 5:

While those cook I prepare the glaze by mixing soy sauce sugar and mirin in a small pan and simmering it until it thickens slightly.

Step 6:

Once the mochi are ready I brush or drizzle the sauce over the top and let them caramelize just slightly in the pan.

Step 7:

I finish by sprinkling with sesame seeds and chopped green onions before serving them hot and sticky.

Tips

I like using starchy potatoes like russets because they mash smoother and hold their shape better

If the dough feels too wet I add a bit more starch a spoonful at a time

These taste best fresh but I sometimes reheat them in a skillet for a few minutes to crisp them back up

For a spicy version I add a tiny dash of chili flakes to the glaze or drizzle with chili oil

Ways to Serve

As a savory snack or side with tea

Tucked into a bento box for a fun chewy surprise

With a dipping sauce like sweet chili or ponzu

Topped with shredded nori or furikake for extra umami

Alongside grilled meat or tofu for a small plate dinner

Frequently Asked Questions

What is Potato Mochi made of?

Potato mochi is made from mashed potatoes mixed with potato starch to create a chewy dough that’s pan-fried and topped with a sweet-savory soy glaze.

Can I make Potato Mochi ahead of time?

Yes you can shape the mochi and keep them refrigerated for a day or two then cook them fresh when you’re ready to serve.

Is Potato Mochi supposed to be chewy?

Yes that’s the signature texture – the starch gives the mochi a pleasant chew that contrasts perfectly with the crispy outside.

See You in the Kitchen

I hope you give this potato mochi a try! It’s such a fun and satisfying dish that’s easy to make with just a few ingredients and I think you’ll love how versatile and addictive it can be. Let me know how yours turns out and feel free to share your favorite twist on it too!

Happy Cooking!

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