Potato Mochi (Imomochi)

This fried potato mochi is a wonderful Japanese snack or side dish that’s perfect at any time of the year. This Hokkaido-style Potato mochi is a chewy, savory mochi recipe that can be made at home in around 45 minutes.

I usually open my posts with a quick summary of where I discovered a food. In this case, I don’t have a story about meeting a helpful person while trekking through Hokkaido that introduced me to Japanese potato mochi. Instead, I discovered potato mochi watching the anime, Demon Slayer – it’s still delicious though!

What is potato mochi

Potato mochi (translated from いも餅 imomochi, literally meaning potato mochi – the mochi part referring to Japanese rice cakes) is a fried Japanese snack. Unlike what the “mochi” name might suggest, it’s not a sweet recipe or a dessert. 

Potato mochi is a savory Japanese food made from mashed potatoes mixed with starch and wrapped in a bit of nori (roasted seaweed sheets). Potato mochi is often coated in a sweet and savory sauce or enriched with cheese or butter.

Fun fact: I had a very difficult time figuring out how to correctly write imo-mochi in Japanese (いも餅). I ended up bothering one of my Japanese friends very early in the morning! (The things I do for you, bestie!)

Origin

Potato mochi is credited to the Hokkaido region of Japan in the late 1800s. Settlers of the period want to enjoy recipes familiar to them but, at the time, the island was not prepped to cultivate rice. Hokkaido had an abundance of potatoes however and thus, imomochi was born (it was a creative twist on rice cakes like mochi)! Hokkaido is famous for its potato recipes, and imomochi is one of its most popular! Potato mochi are most often found at local convenience stores (konbini) and Japanese bars (izakaya).

Demon Slayer Potato Mochi

Potato mochi recently came into focus after being featured on the popular anime, Demon Slayer (Kimetsu no Yaiba). The show features Zenitsu, one of its protagonists, enjoying potato mochi on a stick! While there’s no official recipe for Demon Slayer’s potato mochi, you can mimic the show’s potato mochi using this recipe, and a skewer.

Pokemon Legends Potato Mochi

Potato mochi is also popularly featured in the game, Pokemon Legends: Arceus.

Ingredients

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For the potato mochi

• Potatoes, peeled and boiled
• Potato starch
• Softened butter
• Warm water
• Nori flakes (optional)
• Salt
• Mozzarella (optional)
• Vegetable oil 

For the yaki sauce

• Shoyu sauce – this is a Japanese soy sauce
• Brown sugar
• Water
• Ketchup

For the wrap

• Nori Strips

How to make potato mochi

Making potato mochi at home is easier than you’d think! I was pretty intimidated when I first started looking into it, but if you can make mashed potatoes, potato mochi is just a few more easy steps.

Begin by placing your boiled potatoes in a large bowl, and mash using a fork or potato masher. For the smoothest texture, you can use a food mill or potato ricer to puree the potatoes. (But real talk, I just use my potato masher.) Next add the potato starch, butter, water, nori flakes, and salt; mix until smooth.

Using an ice cream scoop (alternatively, you can use a tablespoon or small measuring spoon – just something to help you scoop even amounts), take scoops of the “potato dough”, and flatten in your palm.

If you’re adding the cheese filling, place the mozzarella cheese piece into the center and wrap the potato dough around the cheese, ensuring to pinch together the seams and any cracks that may have formed. You’re aiming to shape it into two to three inch wide patty. Repeat with remaining potato dough. 

Place a frying pan over medium high heat and add vegetable oil (you can use most types of oil, I prefer vegetable or canola, but don’t recommend olive oil here). Place the potato balls into the oil, and fry for eight to ten minutes, or until golden brown. Make sure to flip them halfway through.

Once the potato patties are ready, remove them from the pan. Set aside on a paper towel to pick up any excess oil.

Prepare the yaki sauce

In a small pan, combine all the ingredients for the yaki sauce. Bring the mixture to a simmer over medium heat. Allow it cook, stirring occasionally, until the sauce is slightly thickened and glossy (some people prefer to thicken until it gets sticky. I prefer slightly thick saucy consistency.).

Finishing the imomochi

Brush or drizzle the yaki sauce onto both sides of the potato mochi patties. Wrap the potato mochi with a strip of nori. Enjoy while hot!

Tips

What kind of potatoes to use

You want to use a starchy potato for this recipe as the higher starch content aids in the formation of the chewy texture you’re looking for with a potato mochi recipe. Russet potatoes are a popular choice, but something like Yukon Gold will work very well too.

Potato starch substitute

Corn starch is an excellent substitute for potato starch. It can be swapped in without any other changes to the recipe.

Kofuki imo

Once your potatoes are boiled and drained, shake them in a pot over low-medium heat. This process is known as kofuki imo, and helps to make your potatoes fluffier by drawing out the starch.

When to add the starch

Regardless of whether you’re using potato starch or corn starch, make sure to avoid adding the starch until your mashed potatoes have cooled to room temperature. Adding the starch while the potatoes are still hot can sometimes make your mashed potatoes too sticky, and difficult to work with. 

If your potato mochi tends to break

If you find that your potato mochi is breaking while being fried, then they are likely too wet and require more starch. 

Serving suggestions

While potato mochi is most often eaten as a snack by itself, it works very well as a side dish (show up with it to the next potluck you go to and be the most popular person there). For a delicious Japanese popculture-inspired meal, pair it with Chaliapin Steak for dinner, and a slice of Japanese cheesecake for dessert. 

Variations

There are several variations of potato mochi. Each store and household will have its own twist on the popular snack food.

Plain. While this imomochi recipe includes nori flakes and mozzarella cheese in the potato mochi itself, a lot of recipes prefer a plain potato mochi. Simply omit adding the cheese and nori to the mashed potatoes and you’ll get that result.

Storage

Potato mochi can be refrigerated in an airtight container for up to four days though it’s best to avoid adding the nori/seawood wrap to the potato mochi until just before you plan to consume it. 

Potato mochi can be wrapped in cling film, and frozen for up to two months. The texture is affected slightly, but it’s not terrible. Please be sure to allow it to thaw completely before eating.