Description
Easy Potato Mochi is a delightful Japanese-inspired snack made from mashed potatoes and potato starch, fried to a golden crisp and glazed with a sweet-savory soy sauce mixture. Perfect as a tasty sweet or savory treat, it can be wrapped with nori seaweed for added flavor and texture. Ideal for a quick appetizer or snack, it pairs well with sides like miso-glazed tofu or pan-fried vegetables.
Ingredients
Scale
Mochi
- 1.25 pounds potatoes (about 2 large potatoes)
- 2.5 tbsp potato starch
- 1 tbsp vegan butter (melted or softened)
- 1 tsp salt
- 1 tbsp oil (for frying)
Sauce & Garnish
- ½ nori sheet (cut into small strips for wrapping)
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp mirin
Instructions
- Prepare the Potatoes: Peel and dice the potatoes into approximately 1-inch cubes to ensure even cooking.
- Boil the Potatoes: Place the diced potatoes in a large pan filled with water. Bring to a boil and cook until the potatoes are soft, about 15 minutes.
- Drain: Drain the potatoes thoroughly to remove all excess water.
- Mash: Mash the drained potatoes using a fork or potato masher until smooth and free of lumps.
- Add & Measure: Add potato starch, vegan butter, and salt to the mashed potatoes. Stir well with a fork until fully combined. Scoop out ¼ cup portions from the mixture.
- Shape It: Using your hands, shape each ¼ cup portion into a smooth disc. If the dough is too soft to hold shape, add more potato starch and mix well. Repeat for all the dough portions.
- Heat Oil: Heat the oil in a frying pan over medium heat. Prepare to fry the mochi discs, spacing them evenly. You may need to do this in batches depending on pan size.
- Fry the Mochi: Fry the mochi on each side until they turn golden brown and crispy, ensuring they are cooked through.
- Mix Sauce: In a small pan, combine soy sauce, brown sugar, and mirin.
- Dissolve Sugar: Heat the mixture gently until the sugar dissolves completely, forming a smooth glaze.
- Glaze Mochi: Dip each fried mochi into the sauce, coating both sides evenly.
- Wrap: Wrap a small strip of nori around the bottom of each mochi piece to finish.
- Serve & Enjoy: Serve the potato mochi warm. For a complete meal, pair with miso-glazed tofu or pan-fried broccoli for added protein and nutrients.
Notes
- If the mochi mixture is too sticky or soft to shape, add additional potato starch a tablespoon at a time.
- Be careful not to overcook the mochi while frying to avoid burning; medium heat works best.
- You can adjust the sweetness of the sauce by altering the brown sugar amount.
- Vegan butter can be substituted with regular butter if not vegan.
- Use fresh potatoes for best texture and flavor.
- Leftover mochi can be reheated in a pan to restore crispiness but is best eaten fresh.
