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    The Heirloom Pantry » Recipes » Japanese

    Fried Potato Mochi

    Published: Apr 20, 2023 · Modified: Feb 15, 2024 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

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    Fried potato mochi with parmesan Pinterest Pin.

    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!

    Fried potato mochi with parmigiano-reggiano on striped blue Japanese ceramic plates.

    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.

    Jump to:
    • About Fried Potato Mochi
    • What are Potato Mochi?
    • Ingredients
    • Substitutions/Variations
    • Instructions
    • Storage
    • Recipe FAQs
    • Top Tips
    • Related Recipes
    • Did You Like This Recipe?
    • 📖 Recipe

    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

    Ingredients to make fried potato mochi, including yukon potatoes, parmigiano-reggiano, butter, nori, mirin, sake, milk, stock, sake, potato starch, and sugar.
    • 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

    Steps to make fried potato mochi, including boiling potatoes in broth, transferring to bowl, mashing with butter and milk, and adding parmesan and potato starch.
    • 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)
    Steps to make fried potato mochi, including folding the potatoes, rolling into patties, and cooking in oil until golden on both sides.
    • 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)
    Steps to make fried potato mochi, including mixing soy sauce, mirin, sake, and sugar, simmering potatoes in the sauce, wrapping in nori, and serving.
    • 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

    How do you say mochi?

    It is pronounced moh-chee.

    Why is potato mochi so popular?

    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.

    What do you eat with potato mochi?

    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 our Miso Chicken Thighs or Chicken Katsu (Japanese Chicken Cutlet).

    Is potato mochi gluten-free?

    Yes, all of the ingredients in this recipe are gluten free.

    Can potato mochi be made vegan?

    Yes, in order to make the potato mochi vegan, omit the cheese and use non-dairy milk.

    Fried potato mochi with parmigiano-reggiano being split in half with hands.

    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.

    Related Recipes

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      Kinako Mochi
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      Chocolate Truffle Mochi
    • Gluten-free mochi waffles stacked on a plate with berries, maple syrup, and powdered sugar.
      Gluten-Free Mochi Waffles
    • Strawberry mochi, or ichigo daifuku, stuffed with a fresh strawberry and shiroan/ anko (white bean paste) cut in half and served on a plate.
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    Did You Like This Recipe?

    Love this potato mochi recipe? Please leave a 5-star rating in the recipe card below and leave a comment below. Thanks!

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this super easy recipe, tag #theheirloompantry so we can see your potato mochi!

    📖 Recipe

    Fried potato mochi with parmigiano-reggiano on striped blue Japanese ceramic plates.
    Print Recipe Pin Recipe
    5 from 1 vote

    Fried Potato Mochi

    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!
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Course: Appetizer, Side Dish, Sides, Snack
    Cuisine: Japanese
    Servings: 4
    Calories: 224kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 Measuring spoons
    • 1 medium pot
    • 1 potato masher
    • 1 Mixing bowls
    • 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
    Prevent your screen from going dark

    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.
    Storage
    • 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.
    Top Tips
    • 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.

    Nutrition

    Calories: 224kcal | Carbohydrates: 27g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 507mg | Potassium: 576mg | Fiber: 2g | Sugar: 6g | Vitamin A: 155IU | Vitamin C: 14mg | Calcium: 87mg | Iron: 1mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

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    Alec and Kat with Paisley and Peeps on the beach

    We're Kat and Alec, the culinary duo behind The Heirloom Pantry, where family recipes from our Italian and Japanese heritage meet fresh California ingredients and Hawaiian sunshine. Our chef-tested dishes help you conquer weeknights and wow guests with effortless entertaining. Join us on this delicious journey – let's cook up confidence, together!

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