Description
Learn how to make fried potato mochi, a savory and chewy Japanese snack that’s perfect for any occasion.
Ingredients
Units
Scale
For the imomochi
- 10 oz potatoes, peeled and boiled
- 3 tablespoons potato starch
- 1 tablespoon softened butter
- 1 tablespoon warm water
- 2 tablespoons nori flakes (optional)
- 1/2 teaspoon salt
- 6 small blocks mozzarella (optional)
- 1/4 cup vegetable oil
For the Yaki Sauce
- 2 tbsp shoyu
- 1 tbsp brown sugar
- 1 1/2 tbsp water
- 1 tsp ketchup
For the topping
- Nori Strips
Instructions
Prepare the potato cutlets
- In a large bowl, mash your boiled potatoes.
- Add the potato starch, butter, water, nori flakes, and salt; mix until smooth.
- Using an ice cream or measuring scoop, scoop the “potato dough”, and flatten in your palm. Place the mozzarella cheese piece into the center and wrap the potato dough around the cheese. Pinch together the seams together. Repeat with remaining potato dough.
- Place a frying pan over medium high heat and add vegetable oil. Place the potato balls into the oil, and shallow fry until golden brown, 8-10 minutes. Make sure to flip halfway through.
- Once the potato cutets are ready, remove from the pan. Set aside on a paper towel.
Prepare 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 the yaki sauce onto both sides of the patties. Wrap the potato mochi with a strip of nori. Enjoy hot!
Notes
- If you don’t have potato starch, you can use corn starch without any issues.
- The exact number of imomochi you’ll make will depend on the size of the scoop you use. 10-12 is the average for me.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side dishes
- Method: Frying
- Cuisine: Japanese
