Description
Potato Mochi is a delicious Japanese-inspired snack featuring soft, chewy potato patties with a crispy golden exterior, glazed in a savory-sweet soy and mirin sauce. Perfect as an appetizer or light snack, these potato cakes are easy to make and gluten-free if you use gluten-free soy sauce.
Ingredients
Scale
Potato Mochi
- 2 medium russet potatoes, peeled and cubed
- 1/4 cup potato starch (or cornstarch)
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
Glaze
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sugar
Optional Garnish
- Toasted sesame seeds
- Chopped scallions
Instructions
- Boil Potatoes: Place the peeled and cubed potatoes into a pot of salted water. Boil them for 10 to 12 minutes, or until the potatoes are fork-tender and easily mashed.
- Mash and Mix: Drain the cooked potatoes thoroughly, then mash them until smooth. While still warm, add the potato starch and salt, mixing well until a soft, pliable dough forms.
- Shape Patties: Divide the potato mixture evenly into 6 to 8 portions. Shape each portion into a small round patty, similar in size and thickness for even cooking.
- Heat Oil: In a nonstick skillet, heat the vegetable oil over medium heat until shimmering but not smoking.
- Cook Mochi Patties: Place the patties in the skillet and cook for 3 to 4 minutes on each side. Cook until the outside is golden brown and crispy while the inside remains soft and chewy.
- Prepare Sauce: While the patties cook, combine soy sauce, mirin, and sugar in a small bowl, stirring until the sugar dissolves.
- Glaze Mochi: Pour the prepared sauce into the skillet. Cook for an additional minute, flipping the patties to coat both sides in the glossy glaze.
- Serve: Remove the mochi from the skillet and transfer to a serving plate. Garnish with toasted sesame seeds or chopped scallions if desired. Serve warm for best texture and flavor.
Notes
- For a chewier texture, add a little more potato starch to the dough before shaping.
- Potato Mochi is best enjoyed fresh and warm to maintain crispiness.
- You can serve them with a side dipping sauce made from soy sauce and rice vinegar for extra flavor.
