Description
Potato Mochi is a delightful Japanese side dish featuring chewy, golden-brown potato patties made from mashed russet potatoes combined with potato starch and flour. Pan-fried to a crisp exterior, these mochi are served with a savory soy glaze, making them a perfect savory treat with a chewy texture and rich flavor profile. This recipe offers options for customization, such as adding mozzarella for a cheesy twist or sweet variations with honey or red bean paste.
Ingredients
Scale
Potato Mochi
- 2 cups mashed russet potatoes (about 2 large potatoes, cooked and mashed until smooth)
- 1/2 cup potato starch
- 2 tablespoons all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1 tablespoon unsalted butter (melted)
- 2 tablespoons vegetable oil for pan-frying
Soy Glaze Sauce
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sugar
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening sauce)
Instructions
- Prepare Potatoes: Peel, boil, and mash the russet potatoes until completely smooth and free of lumps. This ensures a perfect texture for the mochi dough.
- Make Dough: While the mashed potatoes are still warm, incorporate the potato starch, all-purpose flour, sugar, salt, milk, and melted butter. Mix thoroughly until a soft, pliable dough forms, suitable for shaping.
- Shape Patties: Divide the dough into 8 equal portions. Shape each portion into a smooth, round patty approximately 1/2 inch thick, ensuring uniform size for even cooking.
- Pan-Fry Patties: Heat vegetable oil in a nonstick skillet over medium heat. Fry the patties for 3 to 4 minutes on each side until they become golden brown and develop a slightly crispy exterior.
- Prepare Sauce: In a small bowl, combine soy sauce, mirin, and sugar. Pour this mixture into the skillet with the cooked mochi patties. Let it simmer for 1 to 2 minutes to allow the sauce to coat the patties nicely.
- Optional Thickening: If a thicker glaze is desired, stir in the cornstarch slurry (cornstarch mixed with water) and cook until the sauce thickens slightly and clings to the patties.
- Serve: Remove the mochi from heat and serve warm as a savory side dish or appetizer.
Notes
- For a cheesy variation, insert a small cube of mozzarella inside each patty before shaping, then proceed with frying.
- Potato starch can be substituted with cornstarch; however, the texture may be less chewy.
- For a sweet version, skip the soy glaze and serve the mochi with honey or sweet red bean paste as a topping.
