Fried Potato Mochi are sweet and savory potato pillows simmered in a soy sauce glaze. Potatoes are mashed with parmesan, fried, then cooked in sauce. Follow our easy steps to assemble these potato mochi in under 30 minutes and enjoy as a snack or side!
Unlike traditional rice-based mochi, these savory mochi are made with potatoes and have a unique umami flavor. We love to make a bunch then enjoy them as snack and side over a couple days. They pair deliciously with a main course like our Teriyaki Salmon, Gluten-Free Ramen with Miso Chicken, or Unagi Donburi.
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About Fried Potato Mochi
- Taste - These delicious mochi have a light potato, cheese, and umami flavor.
- Texture - They have a crispy exterior and chewy fluffy interior.
- Effort - You just need to to boil the potatoes, fry them, then coat the them in the sauce.
- Time - It takes about 10 minutes to mash the potatoes and make the sauce then 15 minutes to cook the potatoes.
What are Potato Mochi?
Potato mochi are a traditional Japanese snack originating from the Hokkaido region. Unlike traditional mochi, which are made with glutinous rice flour, potato mochi are made of mashed potatoes. The mashed potatoes are rolled into balls and fried until they are crispy on the outside. In our recipe, we add a delicious sauce for extra flavor.
Ingredients
- Yukon potatoes - Yukon potatoes are good for potato mochi because they are waxy and hold their shape well when mashed.
- Water or chicken or vegetable stock - You can boil the potatoes in water or stock for extra flavor.
- Butter - Butter is essential to making the mashed potatoes creamy and rich.
- Milk - Milk provides extra creamy richness.
- Grated parmesan cheese - Parmesan cheese adds a delicious sharpness.
- Potato starch - The potato starch helps prevent the mochi potato dough from getting sticky.
- Neutral cooking oil - Use a neutral cooking oil like avocado oil, grapeseed oil, or sunflower oil because they all have a high smoke point and won't burn. They also have minimal flavor so they won't change the taste of the mochi cakes.
- Nori - Nori provides a tasty seaweed flavor and handle to grab the mochi.
See recipe card for quantities.
Substitutions/Variations
- Garlic cloves - Garlic adds the classic aroma that is not overpowering.
- Green Onion - Add thin sliced green onion for a bright garnish.
- Herbs - Add rosemary and thyme to make the mashed potatoes herbaceous.
- Sesame seeds - Sprinkle some sesame seeds on the potato mochi for a nutty addition.
Instructions
- Boil potatoes - If boiling the potatoes, bring broth or water to a boil in a pot. Add the potatoes and cook until fork tender. Remove from the broth and transfer to a bowl. (Photo 1 and 2)
- Mash potatoes - Add the potatoes, butter, and milk to a mixing bowl and mash with a potato masher or fork until combined and fluffy. Add potato starch and parmesan cheese and mix until well combined. (Photo 3 and 4)
- Mix dough - Mix the dough with a silicone spatula. The dough should feel smooth to the touch and not sticky. If the dough is still sticky, add more potato starch, about 1 teaspoon at a time until the dough is smooth. (Photo 5)
- Roll dough - Divide the dough into 4-6 pieces and roll into even balls. Gently flatten the balls into patties and set aside. (Photo 6 and 7)
- Fry patties - Add oil to a frying pan over medium heat. Once the oil is hot and shimmery, add the potato mochi and cook on each side until golden brown. (Photo 8)
- Make sauce - While the mochi cooks, make the sauce. In a small mixing bowl, add mirin, sake, soy sauce, and sugar in a bowl and stir to combine. (Photo 9)
- Simmer in sauce - Reduce the heat to low and pour the sauce into the pan. Allow the sauce to thicken and coat the mochi in the sauce. (Photo 10)
- Wrap in nori and serve - Remove the mochi from the pan and wrap each piece with nori. (Photo 11 and 12)
Note - Instead of boiling the potatoes, you can microwave the potatoes for 8-10 minutes or bake at 350°F for 45 minutes or until tender. In either case, leave the skin on and use a fork to puncture the potatoes a few times.
Storage
These potato mochi are best enjoyed fresh, but you can store them in an air-tight container in the refrigerator for up to 3 days. When you are ready to eat them again, let them reach room temperature or heat them in the microwave or in a pan over low heat.
Recipe FAQs
It is pronounced moh-chee.
Potato mochi is a traditional Japanese snack that is commonly found at grocery and convenience stores in Japan. However, potato mochi has had a recent surge in popularity after being featured in Pokémon Legends: Arceus.
Potato mochi are delicious on their own, as an appetizer, or as a side. We love to make a big batch so we can enjoy them first as a snack then the following day as an appetizer or side for tasty main dishes like Miso Jidori Chicken Thighs or Chicken Katsu (Japanese Chicken Cutlet).
Yes, all of the ingredients in this recipe are gluten free.
Yes, in order to make the potato mochi vegan, omit the cheese and use non-dairy milk.
Top Tips
- Mash the potatoes well so they are creamy without chunks.
- Use real cheese so it melts nicely in the potatoes.
- Use pre-cut nori strips to make prep time faster.
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Fried Potato Mochi
Equipment
- 1 fry pan
Ingredients
- 10 oz Yukon potato 1-2 unpeeled potatoes depending on size
- 1 qt water or chicken or vegetable stock
- 1 tablespoon unsalted butter room temperature
- 2 tablespoon milk
- ¼ cup grated parmesan cheese optional
- 2 tablespoon potato starch
- 1 tablespoon neutral cooking oil avocado oil, sunflower seed oil, grapeseed oil
- nori
Sauce
- 2 tablespoon mirin
- 1 tablespoon sake
- 1 tablespoon soy sauce
- 1 tablespoon granulated sugar
Instructions
- If boiling the potatoes, bring broth or water to a boil in a pot. Add the potatoes and cook until fork tender. Remove from the broth and transfer to a bowl.1 qt water or chicken or vegetable stock, 10 oz Yukon potato
- Add the potatoes, butter, and milk to a mixing bowl and mash with a potato masher or fork until combined and fluffy. Add potato starch and parmesan cheese and mix until well combined. The dough should feel smooth to the touch and not sticky. If the dough is still sticky, add more potato starch, about 1 teaspoon at a time until the dough is smooth.1 tablespoon unsalted butter, 2 tablespoon milk, 2 tablespoon potato starch, ¼ cup grated parmesan cheese
- Divide the dough into 4-6 pieces and roll into even balls. Gently flatten the balls into patties and set aside.
- Add oil to a pan on medium heat. Once the oil is hot and shimmery, add the potato mochi and cook on each side until golden brown.1 tablespoon neutral cooking oil
- While the mochi cooks, make the sauce. In a small mixing bowl, add mirin, sake, soy sauce, and sugar in a bowl and stir to combine. Reduce the heat to low and pour the sauce into the pan. Allow the sauce to thicken and coat the mochi in the sauce, then remove the mochi from the pan and wrap each piece with nori.2 tablespoon mirin, 1 tablespoon sake, 1 tablespoon soy sauce, 1 tablespoon granulated sugar, nori
Video
Notes
- Microwave or bake - Instead of boiling the potatoes, you can microwave the potatoes for 8-10 minutes or bake at 350°F for 45 minutes or until tender. In either case, leave the skin on and use a fork to puncture the potatoes a few times.
- These potato mochi are best enjoyed fresh, but you can refrigerate them in an air-tight container for up to 3 days. When you are ready to eat them, let them reach room temperature or heat them in the microwave or in a pan over low heat.
- Mash the potatoes well so they are creamy without chunks.
- Use real cheese so it melts well in the potatoes.
- Use pre-cut nori strips to make prep time faster.
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